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Lemon-blueberry Muffins

Submitted by: | Source: dutchbakersdaughter

Lemon-Blueberry Muffins
2011-08-21 Other
3.3 7

The batter for these muffins contains lemon-flavored Greek yogurt, plus a generous amount of blueberries and grated lemon peel.

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


2 cups Flour, divided
2 tsp Baking Powder
½ tsp Salt
1 Tbsp Lemon Zest
¾ cup Sugar, divided
1½ cups Fresh or Frozen Blueberries
½ cup Whole Milk
1 Egg, slightly beaten
6 oz Lemon Flavored Greek Yogurt
6 Tbsp Unsalted Butter, melted
½ tsp Vanilla


Preheat oven to 400 degrees and line a 12 cup muffin pan with paper liners. In a large bowl, whisk 1 3/4 cups of the flour, baking powder, salt, lemon zest and 1/2 cup sugar together, then set aside. In a separate small bowl, toss the blueberries with the remaining flour. Add the milk, egg and yogurt to a large, microwave safe measuring cup. Use a fork to blend the mixture. Microwave for about 30 seconds, or just until the mixture is at room temperature, then stir in the butter. Add the milk mixture to the flour mixture and gently stir with a rubber spatula until just blended. Fold in the blueberries. Spoon the batter into the lined muffin cups. Sprinkle the remaining sugar over the tops of the muffins. Bake for 17-20 minutes, or until the tops spring back when lightly touched. Remove the muffins from the pan and cool on a wire rack.

Helpful Tips:

If you prefer more lemon flavor, make a simple glaze of powdered sugar and lemon juice to substitute for the sugar on top of the muffins.