Blueberry Muffins using Greek Yogurt and Lemon
These Lemon and Blueberry Muffins using Greek Yogurt are moist and fluffy in every bite. Each bite is bursting with lemon flavor and fresh blueberries. The greek yogurt adds some protein, making this muffin recipe the perfect breakfast to start the day.
Ingredients
- 6 tbsp salted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 3 tbsp almond milk, or milk of choice
- 2 tsp vanilla extract
- 1/2 cup greek yogurt, plain or vanilla
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup fresh blueberries, tossed in 1 tbsp of flour
Instructions
- In a large mixing bowl, add the melted butter, granulated sugar, eggs, lemon juice, milk, vanilla extract and greek yogurt
- Whisk until combined
- Fold in the flour, baking powder and baking soda
- Mix using a spatula until just combinedÂ
- Add in the blueberries after they've been tossed in 1 tbsp of flour
- Fold into the batter until evenly distributed
- Rest the batter for 30 minutes
- While the batter is resting, preheat the oven to 425 degrees F
- Put muffin liners in every other mold to give each muffin room to rise high
- After 30 minutes, use a 2 tbsp cookie scoop to transfer the batter into the muffin liners
- Bake for 7 minutes at 425 degrees F
- After 7 minutes, reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
- Remove from the oven when a toothpick comes out of the center clean
- Let cool slightly
- Enjoy!
Nutrition
Serving: 1muffin, Calories: 144kcal, Carbohydrates: 24g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 210mg, Potassium: 60mg, Fiber: 1g, Sugar: 2g, Vitamin A: 228IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg