Imagine biting into a muffin so moist, so bursting with flavor, that it instantly transports you to a sunny morning breakfast paradise. These Easy Lemon Blueberry Muffins with Greek Yogurt are not just another breakfast treat – they're a culinary experience that combines tangy lemon, sweet blueberries, and a luxurious Greek yogurt base that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new go-to breakfast sensation!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mix together the wet ingredients: add 1/2 cup of Greek yogurt, 1/2 cup of milk, and 1/4 cup of vegetable oil. Crack in 2 large eggs and whisk everything together until the mixture is smooth and well combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Once combined, gently fold in 1 cup of blueberries and 1 tablespoon of lemon zest into the batter. This will add a fresh flavor and burst of color to your muffins.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Easy Lemon Blueberry Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Don't Overmix: The key to tender muffins is a gentle hand. Mix your wet and dry ingredients just until they're combined – a few small lumps are perfectly okay!
- Fresh is Best: Use fresh blueberries when possible. If using frozen, don't thaw them first – add them frozen to prevent color bleeding.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Roll the lemon on the counter before zesting to release more oils.
- Check for Doneness: Every oven is different, so start checking your muffins at around 15 minutes. A toothpick should come out clean, and the tops should be golden brown.
- Cooling Technique: Let muffins cool in the tin for just 5 minutes, then transfer to a wire rack. This prevents them from becoming soggy and helps maintain their perfect texture.Pro Tip: These muffins freeze beautifully! Store in an airtight container for up to 3 months, and simply thaw at room temperature or warm briefly in the microwave for a quick breakfast or snack.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 45mg
