Lemon Blueberry Yogurt Muffins (Print)

Tangy muffins with juicy blueberries and Greek yogurt, baked soft and tender for a bright treat anytime.

# Components:

→ Muffins

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/3 cup vegetable oil or melted butter
06 - 1 large egg
07 - 1 cup whole milk
08 - 1/2 cup plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon vanilla extract
12 - 1 cup fresh blueberries

→ Lemon Glaze (Optional)

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# Method:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
03 - In a separate bowl, whisk together vegetable oil or melted butter, egg, milk, Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour the wet mixture into the bowl with the dry ingredients. Gently fold just until combined; the batter will remain slightly lumpy.
05 - Carefully fold in fresh blueberries, mixing as little as possible to avoid breaking the berries.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until the tops turn golden and a toothpick inserted into the center comes out with a few moist crumbs.
07 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. For the glaze, whisk together powdered sugar, lemon juice and lemon zest until smooth and drizzle over completely cooled muffins if desired.

# Expert Advice:

01 -
  • Uses just one bowl for easy cleanup
  • Ready in about half an hour
  • Greek yogurt guarantees a moist tender crumb and a subtle tang
  • Bright lemon glaze amps up flavor with hardly any effort
  • Every bite is loaded with juicy berries
02 -
  • Each muffin packs a punch of vitamin C and antioxidants from all that lemon and those blueberries
  • These store well at room temperature and freeze beautifully
  • Perfect grab-and-go option for school and office lunches
03 -
  • Toss your blueberries with a tablespoon of flour—a classic trick to prevent sinking
  • Do not overmix the batter gentle folding keeps muffins tender
  • For sky-high muffin tops let the batter rest in the tin for five minutes before baking

Back