Like apple pie, blueberry muffins are classic!
Healthy enough to be a snack or part of a meal. Sweet enough to be dessert and satisfy that sweet tooth craving.
These muffins are moist, flavorful and FILLED with yummy blueberry goodness. Oil (instead of butter) and greek yogurt (instead of milk) make these muffins so incredibly moist and bread-like. Frozen blueberries can be used in this recipe, but fresh are even more delicious. Pure vanilla adds another level of depth and deliciousness.
If you love them right out of the oven, you’ll love them even more the next day when the flavors pop more!
This recipe is a snap to mix together: dry ingredients in one bowl and wet ingredients in a smaller bowl. Mix the two together and gently fold in the blueberries. Voila!
Make these as a snack, or make them last minute for guests coming over! I bet you can’t eat just one!
To store, place muffins in an airtight container or ziplock bag in the fridge. Pull out and eat at room temperature or heat briefly in the microwave or oven.