Lemon Blueberry Yogurt Muffins
Highlighted under: Clean Eating Kitchen
I absolutely love baking these Lemon Blueberry Yogurt Muffins, especially when I have fresh blueberries on hand. The combination of zesty lemon and sweet berries creates a delightful burst of flavor in every bite. Using yogurt makes these muffins incredibly moist and fluffy, and they are easy to whip up in just a matter of minutes. Whether for a breakfast treat or a snack, these muffins never fail to impress my family and friends with their bright flavor and stunning appearance.
When I first tried these Lemon Blueberry Yogurt Muffins, I was blown away by how simple the recipe was and how delicious they turned out. The tartness of the lemon perfectly complements the natural sweetness of blueberries. My secret is using Greek yogurt, which not only adds moisture but also a delightful tang that elevates the flavor profile. I recommend letting the batter rest for a few minutes before baking to help the muffins rise beautifully.
Since then, I've made these muffins countless times, tweaking the ingredients to suit my taste. Adding a sprinkle of coarse sugar on top just before baking gives it an irresistible crunch. Trust me, once you start making these, they'll quickly become a staple in your kitchen!
Why You Will Love This Recipe
- Refreshing lemon zest that brightens your day
- Bursting with juicy blueberries in every bite
- Moist and fluffy texture, perfect for any occasion
Ingredients
Gather these fresh ingredients to create your tasty muffins!
For the Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
Make sure all ingredients are at room temperature for the best results.
Instructions
Follow these simple steps to bake your delicious Lemon Blueberry Yogurt Muffins!
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients
In another bowl, mix the Greek yogurt, eggs, vegetable oil, lemon zest, and lemon juice until smooth.
Combine and Fold
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Add Blueberries
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Bake
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your delightful Lemon Blueberry Yogurt Muffins warm or at room temperature!
Once cooled, enjoy your muffins! They can be stored in an airtight container for up to 3 days.
Pro Tips
- For a richer flavor, use vanilla yogurt instead of plain yogurt. You can also experiment with adding chopped nuts or other berries!
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter. Toss them in a little flour to prevent them from sinking.
→ How can I make these muffins healthier?
You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
→ What can I do if I don't have Greek yogurt?
Regular yogurt can be used as a substitute, but Greek yogurt gives a better texture and flavor.
→ How should I store the muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Lemon Blueberry Yogurt Muffins
I absolutely love baking these Lemon Blueberry Yogurt Muffins, especially when I have fresh blueberries on hand. The combination of zesty lemon and sweet berries creates a delightful burst of flavor in every bite. Using yogurt makes these muffins incredibly moist and fluffy, and they are easy to whip up in just a matter of minutes. Whether for a breakfast treat or a snack, these muffins never fail to impress my family and friends with their bright flavor and stunning appearance.
Created by: Madison Cole
Recipe Type: Clean Eating Kitchen
Skill Level: Easy
Final Quantity: 12 muffins
What You'll Need
For the Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
How-To Steps
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the Greek yogurt, eggs, vegetable oil, lemon zest, and lemon juice until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your delightful Lemon Blueberry Yogurt Muffins warm or at room temperature!
Extra Tips
- For a richer flavor, use vanilla yogurt instead of plain yogurt. You can also experiment with adding chopped nuts or other berries!
Nutritional Breakdown (Per Serving)
- Calories: 180 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g