Lemon Blueberry Yogurt Muffins
You MUST try these blueberry yogurt muffins! Lower sugar muffins made with yogurt, berries and whole wheat flour.
I’ve got one last recipe for you to make before fresh berries disappear for the season– these lemon blueberry yogurt muffins! Perfect for back-to-school breakfasts or snacks or when you’re craving a healthier muffin.
We know how I feel about muffins. Muffins can’t be cupcakes without the frosting; that just doesn’t sit well with me when I’m grabbing one to pair with my cup of coffee for breakfast. I don’t want my breakfast to be interchangeable with dessert; that’s why these muffins are packed protein-rich yogurt, whole-grain flour, fresh berries and a smidge of sugar.
Why do you add yogurt to muffins?
Have you baked with yogurt before? It’s one of my favorite secret ingredients for keeping baked goods incredibly light and moist. (← the only time that word is appropriate to use, when describing muffins.) Because of its acidity, yogurt reacts with baking soda for leavening while adding a tangy flavor that’s perfectly balancing these lightly sweetened muffins. You can use both a thicker greek yogurt or a thinner yogurt for these, but I do recommend a plain yogurt and not one that contains added thickeners, flavors or sweeteners.
Can you use frozen blueberries in these blueberry muffins?
Yes, you can use frozen blueberries in these. Just make sure to toss them well with flour like the fresh blueberries so they don’t sink while baking.
Don’t you love muffin recipes with a short ingredient list? These are muffins that don’t take any additional prep to whip up. And, I almost guarantee that you’ve got all of the ingredients in your kitchen right now. Sift together the dry, whisk together the wet, combine and DONE.
In less than 30 minutes, these blueberry muffins could be yours. What are you waiting for? Get in the kitchen and start baking. xo
Lemon Blueberry Yogurt Muffins
Equipment
Ingredients
- 2 1/2 cups white-wheat flour, see notes
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup cane sugar
- 2 eggs, lightly beaten
- 2/3 cup neutral oil
- 1 cup unsweetened yogurt of choice
- 1/3 cup milk
- 1 teaspoon fresh lemon juice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
- In a separate bowl, whisk together the eggs, oil, yogurt, milk, lemon juice and zest.
- Add the wet ingredients to the dry and stir until just combined. Toss the fresh blueberries with little flour (this helps the blueberries not sink to the bottom of the muffins) and gently fold into the batter.
- Spoon the batter into the prepared muffin tins, filling about 3/4 of the way full. Bake for 17-18 minutes until golden brown and a toothpick comes out clean.
- Cook on a wire rack for at least 5 minutes, then remove from the tin. Store in an air-tight container for 2-3 days.
Notes
- I usually make these with white wheat flour. If you want to use whole-wheat flour, then I’d recommend instead 1 1/2 cups whole-wheat flour and 1 cup white flour. Using all whole-wheat flour may make these too dense.
- Check on these muffins around 17-18 minutes; depending on how much batter you place in the tin, then might need an additional 5-10 minutes. I know it’s annoying to have a batter than makes more than 12, but I think extra muffins are a good thing! You can also not fill these so much and make more than 14/16.
Nutrition
