Blueberry Lemon Yogurt Muffins
Servings: 12 muffins
Calories: 227kcal
A pillow-soft and super moist blueberry-filled muffin made with yogurt and fresh lemon zest. Breakfast never tasted so good! This is a slow-down and enjoy kind of muffin!
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Ingredients
- 1 cup plain Greek yogurt
- 1 1/2 tablespoons lemon zest
- 3/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
- 1 tablespoon turbinado sugar, (optional)
Instructions
- Preheat oven to 350 degrees. Prepare a 12-hole muffin tin by inserting paper muffin liners into the muffin pan cavities. Set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the yogurt, sugar, and lemon zest until well mixed.
- Add the vegetable oil, vanilla extract, and eggs. On low speed beat until well incorporated.
- Add the flour, baking powder, and salt. Mix just until the flour is incorporated.
- Add one cup of the blueberries and fold into the batter with a rubber spatula.
- Evenly distribute the batter into the 12 muffin pan holes.
- Top the muffins with the remaining 1/2 cup of blueberries.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and sprinkle over the turbinado sugar, if using. Allow the muffins to cool in the muffin tin for 15 minutes. Turn the muffins out onto a wire cooling rack to finish cooling.
Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 76mg | Potassium: 141mg | Fiber: 1g | Sugar: 15g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg