Blueberry Muffins

Blueberry Muffins

The perfect breakfast muffin. Easy and delicious. 

Makes: 24 muffins

1/2 c butter, melted
1 c sugar
2 duck eggs
1 tsp vanilla
1 c Greek yogurt
1 Tbsp baking powder
1/2 tsp salt
2 c all purpose flour 
2 c blueberries, fresh or frozen

Preheat oven to 375°F. Grease 24 muffin tins or add paper liners.

Combine melted butter and sugar. Add duck eggs, Greek yogurt and vanilla; stir until combined. Add flour, baking powder and salt until combined.

Gently stir the blueberries into the batter gently until just combined. Don’t over-mix!

Scoop about 1/4 c of batter into each muffin tin (it shouldn’t quite fill the tins).

Bake for 22 minutes until the muffins are golden brown on top and spring back when pressed.

Allow to cool for five full minutes before enjoying - the blueberries get super hot!

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