greek yogurt blueberry muffins

Name: greek yogurt blueberry muffins
Total time: 40 min
Ingredients: 1 ¾ cups + 1 tbsp Flour; 1 tsp Baking powder; ½ tsp Baking soda; ½ tsp Cinnamon; ½ tsp Salt; 1 cup Greek yoghurt; ½ cups Maple syrup; ⅓ cups Extra virgin olive oil; 2 Egg; 1 tsp Vanilla; ½ tsp Almond extract; 1 ½ cups Blueberry; 1–2 tbsp Sugar, for sprinkling on top

By Ambitious Kitchen · 40 min

Ingredients

Flour1 ¾ cups + 1 tbsp
Baking powder1 tsp
Baking soda½ tsp
Cinnamon½ tsp
Salt½ tsp
Greek yoghurt1 cup
Maple syrup½ cups
Extra virgin olive oil⅓ cups
Egg2
Vanilla1 tsp
Almond extract½ tsp
Blueberry1 ½ cups
Sugar · for sprinkling on top1–2 tbsp

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin tin with 10 liners and spray the liners with nonstick spray.
Whisk the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In another large bowl, whisk the Greek yogurt, maple syrup, olive oil, eggs, vanilla and almond extract (if using) until smooth. Stir in the dry ingredients with a wooden spoon until just combined.
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Divide the batter evenly among the liners, filling them to the top. If you like, sprinkle each with about ½ teaspoon of sugar.
Bake at 425°F for 7 minutes, then lower the oven to 350°F without opening the door. Bake 10 to 14 minutes more, until a toothpick comes out clean or with a few crumbs.

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