Lemon Blueberry Yogurt Muffins
These Lemon Blueberry Yogurt Muffins are soft and airy thanks to the addition of Greek yogurt - a perfect breakfast treat!
Servings: 10
Calories: 197kcal
Ingredients
- 250 g cake flour or AP flour (2 cups)
- 2½ tsp baking powder
- ¼ tsp. salt
- 100 g granulated sugar (½ cup)
- 100 g brown sugar (½ cup)
- 60 mL vegetable oil e.g., canola oil (¼ cup)
- 5 tbsp. lemon juice
- zest of one lemon
- 180 g plain, low-fat Greek yogurt (¾ cup)
- 60 mL milk semi-skimmed, whole, or plant-based (¼ cup)
- 200 g blueberries fresh or frozen (approx. 1 cup)
Instructions
- Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
- Add lemon juice and zest and mix to incorporate. Add Greek yogurt and mix for 1-2 minutes until well-combined.
- Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
- Fold in blueberries using a spatula. Batter will be slightly thick.
- Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins).
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.
Nutrition
Calories: 197kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 168mg | Potassium: 70mg | Fiber: 1g | Sugar: 23g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg