Lemon Blueberry Yogurt Muffins (Printable)
Moist muffins bursting with blueberries, lemon zest, and creamy yogurt for a tender, flavorful bite.
# What's Needed:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1 cup plain Greek yogurt
08 - 1/2 cup vegetable oil
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Fruit
12 - 1 1/4 cups fresh blueberries (or frozen, unthawed)
→ Optional Topping
13 - 2 tablespoons coarse sugar
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat sugar and eggs until light and fluffy. Add yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
04 - Gently fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing.
05 - Lightly coat blueberries with 1 teaspoon of flour, then gently fold them into the batter.
06 - Spoon batter evenly into the prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle coarse sugar on top.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Tips for Success:
01 -
- They stay moist and fluffy thanks to the creamy yogurt—like a secret ingredient just between us
- The fresh blueberries and bright lemon make every bite feel fresh and joyful
02 -
- Don't overmix the batter; the tiniest bit of lumps keeps the muffins tender and fluffy
- Coating blueberries with flour before folding helps them stay suspended evenly without turning the batter purple
03 -
- Use room temperature eggs and yogurt to help the batter come together smoothly and rise evenly
- The balance of lemon zest and juice is what makes the flavor pop without being too tart