Description
Delicious muffins with a perfect balance of zest and sweetness, featuring Greek yogurt and fresh blueberries.
Ingredients
Scale
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together the Greek yogurt, sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and creamy.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing.
- Carefully fold in the fresh blueberries.
- Divide the batter evenly among the muffin tins, filling each liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack.
Notes
Serve fresh or with a dollop of whipped cream; store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, blueberry muffins, Greek yogurt muffins, lemon muffins, breakfast muffins