Lemon Blueberry Muffins with Yogurt
Blueberry lemon yogurt muffins are a delicious and moist baked treat made with fresh blueberries, tangy lemon zest, and creamy yogurt. These muffins are bursting with flavor and have a tender texture. They make for a perfect breakfast or snack option, and are a great way to incorporate fresh blueberries into your baking.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 muffin tin
- muffin liners
- 1 cooling rack
- 1 zester
- 1 lemon juicer
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 lemon, zested
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the yogurt, vegetable oil or melted butter, egg, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the blueberries, being careful not to break them too much.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!!
