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To make these muffins, gather these items: - 1 cup plain Greek yogurt - 2 large eggs - 1/2 cup granulated sugar - 1/4 cup honey - 1/4 cup vegetable oil - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup fresh blueberries (or frozen, if not in season) If you need to make some swaps, here are a few ideas: - Greek yogurt can be replaced with regular yogurt. - Granulated sugar can switch to brown sugar for a deeper flavor. - Honey can be substituted with maple syrup for a different sweetness. - Vegetable oil can be replaced with melted coconut oil or applesauce. - All-purpose flour can be swapped with whole wheat flour or gluten-free flour. Each muffin has about: - Calories: 150 - Total fat: 5g - Saturated fat: 1g - Cholesterol: 30mg - Sodium: 150mg - Carbohydrates: 23g - Fiber: 1g - Sugar: 8g - Protein: 4g This information helps you enjoy your muffins while staying aware of their nutritional value. Enjoy baking! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature is perfect for baking. Next, grab a muffin tin. You can line it with paper liners or spray it with cooking spray. This step helps prevent sticking. It also makes clean-up easy. In a large bowl, combine the Greek yogurt, eggs, granulated sugar, and honey. Add the vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk these ingredients together until they blend well. This mixture gives your muffins moisture and flavor. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step breaks up any lumps and aerates the flour. It ensures your muffins rise nicely and have the right texture. Now, slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir just until combined. Do not overmix the batter. A few lumps are okay. This helps keep your muffins light and fluffy. Gently fold in the blueberries using your spatula. Be careful not to squish them. You want whole blueberries in your muffins for bursts of flavor. This step adds a beautiful touch to your muffins. Spoon the batter into the muffin tin until each cup is about two-thirds full. Place the tin in the preheated oven. Bake for 18-22 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, your muffins are ready. To get that perfect muffin texture, start with fresh ingredients. Use room temperature eggs and yogurt. This helps the batter mix well and rise nicely. Mix the wet and dry ingredients until just combined. Overmixing can make your muffins tough. Aim for a few lumps in the batter. This keeps your muffins light and fluffy. When adding blueberries, be gentle. Use a spatula to fold them in. Stir slowly and watch for broken berries. If you want to avoid this, coat the blueberries in flour before folding. This helps them stay whole and evenly spread in the batter. Remember to save some for the top. This adds a nice touch when baking. If your muffins sink, it may be from too much mixing or too little baking time. Always check with a toothpick. If it comes out wet, bake a bit longer. For dry muffins, try using more yogurt or oil next time. If you notice uneven tops, make sure you fill each muffin cup evenly. This ensures they all bake at the same rate. Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for a smoother batter and better rise. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to dense muffins. Choose the Right Blueberries: Fresh blueberries are ideal, but if using frozen, do not thaw them to prevent excess moisture in the batter. Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. {{image_2}} You can change the fruit in your muffins for fun. Try using strawberries or raspberries. These fruits add their own unique taste. Just chop them into small pieces. Mix them in the same way as blueberries. This keeps the muffins yummy and colorful. You can even mix in different fruits for a fruity surprise. Want gluten-free muffins? It’s easy! Swap the all-purpose flour with a gluten-free blend. Many brands offer a mix that works well. Make sure it has xanthan gum for the right texture. Follow the same steps in the recipe. Your muffins will be soft and tasty, just like the original. If you want to cut sugar, use other sweeteners. You can swap granulated sugar for coconut sugar. It has a lower glycemic index. Honey can be reduced if you use maple syrup. Just remember, these sweeteners may change the taste a bit. Experiment to see what you like best! To keep your lemon blueberry yogurt muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps prevent sogginess. You can keep them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. Freezing these muffins is easy. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or a container. Label the bag with the date. They can stay fresh in the freezer for up to three months. When you're ready to eat, just thaw them at room temperature or warm them in the microwave for a few seconds. Lemon blueberry yogurt muffins can stay fresh for about three days at room temperature. If you store them in the fridge, they might last up to a week. For the best flavor, enjoy them within a few days of baking. Yes, you can use frozen blueberries. They work well in this recipe. Just remember to add them straight from the freezer. Do not thaw them, as this keeps them from getting mushy. Frozen blueberries may tint your batter blue, but they still taste great. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready. Baking usually takes 18 to 22 minutes at 350°F (175°C). Keep an eye on them after 18 minutes. These muffins pair well with many items. You can serve them with butter or cream cheese for a rich touch. A side of fresh fruit or yogurt adds a nice balance. They also taste great with a cup of tea or coffee, making them perfect for breakfast or a snack. Lemon blueberry yogurt muffins bring fresh flavors and easy steps to your kitchen. We covered key ingredients, mixing, and baking, along with tips for the perfect texture. Explore tasty variations and storage methods to keep your muffins fresh. Enjoy them warm or freeze them for later. These muffins are a great treat and perfect for sharing. Have fun baking and enjoy your tasty creations!

Lemon Blueberry Yogurt Muffins

Delicious and moist muffins made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 2/3 cup granulated sugar
  • 1 4 cup honey
  • 1 4 cup vegetable oil
  • 1 zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh blueberries (or frozen, if not in season)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  • In a large bowl, whisk together Greek yogurt, eggs, sugar, honey, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.
  • In another bowl, sift together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
  • Gently fold in the blueberries, ensuring an even distribution without breaking them.
  • Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean from the center of the muffins.
  • Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins on a decorative platter and dust with powdered sugar for a touch of elegance. You can also place a few fresh blueberries on top for garnish.
Keyword blueberry, breakfast, lemon, muffins