Blueberry Yogurt Muffins

Blueberry yogurt muffins are fluffy and moist, bursting with juicy blueberries and a hint of lemon zest. They make for a delightful breakfast or snack anytime.

Course Breakfast

Cuisine American

Keyword baked goods, blueberry muffins, breakfast recipes, easy baking, yogurt muffins

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 250kcal

Author Liza A

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened (1 1/4 stick)
1 cup sugar minus 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
1 teaspoon grated lemon zest
1 1/2 cups fresh or frozen blueberries

Cinnamon Sugar Mixture:

½ cup granulated sugar
2 teaspoons cinnamon

Instructions

Adjust oven rack to lower middle position and heat oven to 375°F. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and if desired, dip in melted butter, then in cinnamon sugar mixture. Serve warm.

Notes

Recipe source: Food.com

Nutrition