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dishydelight

Lemon Blueberry Greek Yogurt Muffins

Light, fluffy muffins bursting with blueberries and tangy lemon flavor. Perfect for spring brunch or tea.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Quick Baking, Sweet Treat
Cuisine: International
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1/2 cup sugar
  • 1/4 cup olive oil or melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 cup blueberries fresh or frozen

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Line muffin tin with liners.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, mix Greek yogurt, sugar, oil, eggs, vanilla, and lemon zest.
  4. Combine wet and dry ingredients, fold in blueberries gently.
  5. Spoon batter into muffin cups, filling 3/4 full.
  6. Bake for 18–20 minutes or until a toothpick comes out clean.
  7. Cool before serving.