Blueberry Yogurt Muffins

Course Breakfast


  • 2 cups flour (can use gluten free flour)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup sugar (can also use 1 cup monk fruit sweetener instead of sugar)
  • 4 tbsp butter (melted)
  • 1 1/2 cups Greek yogurt
  • 1 1/2 cups blueberries (fresh or frozen)


  • Preheat oven to 350°F degrees.  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.