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A pan of lemon blueberry muffins using Greek yogurt.

Lemon Blueberry Muffins

Maureen Reynolds
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

  • 2 mixing bowls
  • muffin tins
  • rubber spatula or wooden spoon

Ingredients
  

  • 1 ½ cups sugar
  • 1 cup plain or lemon yogurt
  • 2 eggs
  • ½ cup vegetable or light olive oil
  • 1 tsp pure vanilla extract
  • 1 heaping tsp grated lemon rind
  • juce of half a lemon
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh bluberries or frozen blueberries unthawed
  • course sugar

Instructions

  • Preheat oven to 425℉. Prepare muffin tins by lining with paper cups or spray with non-stick spray.
  • In a large bowl whisk together sugar, yogurt, eggs, oil, vanilla, lemon peel and lemon juice.
  • Mix flour baking powder and salt in a separate bowl; add to wet ingredients. Stir just until combined. Do not over mix.
  • Dust blueberries with 2 tablespoons of flour and gently fold them into batter.
  • Scoop into prepared muffin tins and sprinkle with course sugar if desired.
  • Bake for 5 minutes. Turn heat down to 375℉ and continue baking for 15 minutes or until toothpick inserted in centre of muffin comes out clean.
  • Cool for a few minutes on wire rack before removing from pan.

Notes

Store these muffins in an airtight container lined with a sheet of paper towel for up to 3 days, or freeze for up to 2 months.
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https://www.redcottagechronicles.com/baking/lemon-blueberry-muffins/