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Lemon Blueberry Greek Yogurt Muffins

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Bright and fresh Lemon Blueberry Greek Yogurt Muffins that are tender, tangy, and absolutely loaded with berries, perfect for breakfast.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • 1 cup Greek yogurt
  • 2 large eggs
  • ½ cup lemon juice
  • Zest of 1 lemon
  • 1 ½ cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Combine flour, baking powder, and salt in a bowl.
  3. In another bowl, mix sugar, Greek yogurt, eggs, lemon juice, and lemon zest until well combined.
  4. Pour the liquid mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the blueberries with care to avoid overmixing.
  6. Fill muffin liners to the top with the batter.
  7. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes or until golden brown.
  8. Let cool for a few minutes before enjoying.

Notes

For taller muffins, fill the muffin cups to the top and avoid overmixing. Dust blueberries with flour to prevent sinking.

Nutrition

Find it online: https://www.helthrecipe.com/lemon-blueberry-greek-yogurt-muffins/