Blueberry Yogurt Muffins


  • 2 cups flour (can use gluten free flour to make gluten free)

  • 1 tablespoon baking powder

  • ½ tsp salt

  • 1 egg

  • 1 cup sugar (I have also used 1 cup monk fruit sweetener in place of sugar)

  • 4 Tablespoons butter, melted

  • 1 ½ cups Greek yogurt

  • 1 ½ cups blueberries (fresh or frozen)



    Preheat oven to 350 degrees F.  Place Flexipan Straight Muffin Tray on perforated baking sheet and set aside.


    In Stainless Mixing Bowl, whisk flour, baking powder and salt.  Fold blueberries into flour mixture and set aside.


    In another Stainless Mixing Bowl, whisk egg, sugar, butter and yogurt.


    Pour egg mixture into flour mixture and stir to combine using our Blender Spatula.  Scoop thick batter into muffin tray so each shape is filled approx. ½ to 2/3 full.


    Bake for 25-30 minutes or until muffins are cooked through.  Use a toothpick to test for doneness.


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