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Greek Yogurt Lemon Blueberry Muffins

Greek Yogurt Lemon Blueberry Muffins - Alrightwithme
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Indulge in the delightful flavors of Greek Yogurt Lemon Blueberry Muffins, a perfect breakfast treat that combines a moist texture with vibrant lemon and juicy blueberries. These muffins are quick to prepare and are sure to please everyone in your family, whether enjoyed during a busy weekday morning or a leisurely weekend brunch. Packed with protein from Greek yogurt and bursting with fruity goodness, they make for a nutritious option that is as satisfying as it is delicious.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp ground cinnamon
  • 6 1/2 tbsp unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup white sugar
  • 1 tbsp finely grated lemon zest
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/3 cups blueberries, fresh or frozen (with 1/2 cup set aside for topping)
  • 1 tbsp all-purpose flour (to coat berries)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
  2. In a large mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk together until well blended.
  3. In another mixing bowl, melt 6 1/2 tablespoons of unsalted butter and let it cool slightly. Add in 2/3 cup of white sugar, finely grated lemon zest, and whisk until combined. Beat in the eggs one at a time until fully incorporated. Stir in the Greek yogurt, vegetable oil, pure vanilla extract, and freshly squeezed lemon juice.
  4. Pour the wet mixture into the dry mixture and gently fold until just combined; do not overmix. Toss the blueberries in a tablespoon of flour before folding them into the batter.
  5. Spoon the batter into prepared muffin tins, filling each cup about two-thirds full. Top with reserved blueberries for an extra burst of flavor.
  6. Bake in preheated oven for about 18 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

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