Bright, tangy, and perfectly soft, these Lemon Blueberry Greek Yogurt Muffins are the ideal spring bake. They’re easy to make, packed with flavor, and perfect for brunch, snacks, or dessert.
Why You’ll Love Them:
- Seasonal lemon and blueberries
- Healthier than traditional muffins with Greek yogurt
- Quick and easy for home bakers
Serving Ideas: Enjoy with tea, coffee, or a light breakfast.
Pro Tip: Use fresh blueberries if possible and don’t overmix the batter for soft muffins.
Lemon Blueberry Greek Yogurt Muffins
Light, fluffy muffins bursting with blueberries and tangy lemon flavor. Perfect for spring brunch or tea.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line muffin tin with liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, sugar, oil, eggs, vanilla, and lemon zest.
- Combine wet and dry ingredients, fold in blueberries gently.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool before serving.
