The best blueberry muffins recipe made with Greek yogurt, olive oil, and fresh blueberries.
PREP: Preheat oven to 425°F degrees with the baking rack in the middle. Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with nonstick spray.
Combine 5 Tbsp cold cubed or cut up butter with 3/4 cup flour & 1/2 cup sugar and process in the food processor on high until coarse crumb forms. Alternatively, use a knife to cut butter into the flour and sugar mixture until coarse crumb forms. Refrigerate until ready to use.
In a bowl of a mixer fitted with a paddle attachment combine 1 cup oil, 2 eggs, and1½ cups sugar until well combined. Add 1 cup Greek Yogurt and 2 Tbsp lemon juice then stir again until smooth.
Add 3 cups flour, ½ tsp salt, ½ tsp baking soda and 1 tsp baking powder and with minimal amount of strokes, fold everything together.
Toss 2 cups blueberries with 1 tablespoon flour until evenly coated. Add to the batter and carefully fold the blueberries in.
Given amount of ingredients will either make one 9x12 Pyrex dish or 12 muffins and one 9x9 Pyrex dish.
Copyright © %YEAR% Let The Baking Begin