Lemon Blueberry Greek Yogurt Muffins

Lemon blueberry greek yogurt muffins

 

We love muffins around here. It’s one of those guaranteed breakfasts that the boys will eat without complaining. (Unlike most other meals.) These blueberry lemon muffins are full of added goodness with greek yogurt and the swapping of some of the white flour for whole wheat flour. They can be made with fresh blueberries which, thanks to grocery suppliers, are always in season these days or frozen. If you’re using frozen toss the blueberries in a little bit of flour so they don’t stain your batter purple. Not that the boys would complain about purple food but aesthetics and all. I top these little cuties with a lemon glaze. Just because.

 

Lemon Blueberry Greek Yogurt Muffins

Preheat that oven to 350 degrees and pop some muffin liners into a muffin pan and get mixing.

lemon blueberry greek yogurt muffins 5

 

Mix the dry ingredients and set aside.

Lemon blueberry greek yogurt muffins

 

Blend the eggs, sugar and oil either with a stand mixer or hand mixer.

Eggs, sugar and oil

 

Add the yogurt and continue to blend until incorporated.  Add the dry ingredients slowly and blend thoroughly before folding in the blueberries. Fill the muffin tins 2/3 full and bake at 350 degrees for 27-29 minutes.

muffin batter

 

Lemon blueberry greek yogurt muffins

 

Drizzle with lemon glaze if desired.

lemon blueberry greek yogurt muffins 5

 

Blueberry Lemon Greek Yogurt Muffins

Blueberry Lemon Greek Yogurt Muffins

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup canola or vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup vanilla Greek yogurt
  • zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 cups blueberries
  • GLAZE (Optional)
  • 1 cup confectioners sugar
  • 1- 2 tablespoon fresh lemon juice
  • zest of half a lemon

Instructions

  1. Preheat oven to 350 degrees and line muffin tins with paper liners.
  2. Mix together the two flours, baking soda, baking powder and salt.
  3. In a separate bowl mix sugar, oil, and eggs with a mixer until smooth.
  4. Add the lemon juice, zest, and yogurt and continue mixing until well combined.
  5. Set the mixer to a low speed and gradually add the flour mixture until blended.
  6. Gently fold in the blueberries, being careful not to over mix.
  7. Fill muffin liners 2/3 fill.
  8. Bake for 27-29 minutes. Muffins are finished when a toothpick inserted in the center comes out clean.
  9. Cool and drizzle with glaze.
Recipe Management Powered by Zip Recipes Plugin
http://24cottonwoodlane.com/2015/09/21/blueberry-lemon-greek-yogurt-muffins/

 

Grab em’ fresh out of the oven or freeze for later.

Lemon blueberry greek yogurt muffins

 

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Comments

  1. Jenna…you had me at Lemon-blueberry! Add in the Greek yogurt…yummy I’m sure the yogurt makes them so moist too! These look amazing. My sister made me lemon cupcakes for my birthday last month. I will have to try and make these myself. glad I found on Shine blog hop today. Have a great weekend and may God bless you and yours!

  2. Your blueberry muffins look so delicious. Thanks for sharing the recipe to make them.
    I would love to have you join and share this recipe with us at Monday’s Cooking and Crafting with J & J that I co-host each week.
    Thanks.
    Julie at Julie’s Lifestyle

  3. Oh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls

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