Blueberry Lemon Yogurt Muffins
Bursting with vibrant flavors and wholesome ingredients, these Blueberry Lemon Yogurt Muffins are a delightful blend of zesty citrus and juicy bursts of fresh blueberries. Made with creamy Greek yogurt and infused with a hint of fresh lemon juice and zest, these muffins are incredibly moist and soft, making them perfect for breakfast or a snack. The secret to their tender texture lies in the balance of wet and dry ingredients, while tossing the blueberries lightly in flour ensures they stay evenly distributed. Ready in just 35 minutes, this easy-to-follow recipe yields 12 golden-brown muffins with a light, fluffy crumb that pairs beautifully with your morning coffee or afternoon tea. Whether you're meal-prepping or looking for a sweet-yet-refreshing treat, these muffins are sure to brighten your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Plain Greek yogurt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 2 tablespoons Fresh lemon juice
- 1 tablespoons Lemon zest
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoons All-purpose flour (for blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the Greek yogurt, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.
Gradually pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.
Gently fold the floured blueberries into the batter using a spatula, being careful not to mash the berries.
Evenly divide the muffin batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
