August 24, 2018
Lemon Blueberry Yogurt Muffins
tray of healthy yogurt blueberry muffins

This post is sponsored by siggi’s yogurt. We can’t get enough of their creamy, high protein, lower sugar yogurts. Thanks for supporting the brands that support DK.

I’ve got one last recipe for you to make before fresh berries disappear for the season– these lemon blueberry yogurt muffins! Perfect for back-to-school breakfasts or snacks or when you’re craving a healthier muffin.

We know how I feel about muffins. Muffins can’t be cupcakes without the frosting; that just doesn’t sit well with me when I’m grabbing one to pair with my cup of coffee for breakfast. I don’t want my breakfast to be interchangeable with dessert; that’s why these muffins are packed protein-rich yogurt, whole-grain flour, fresh berries and a smidge of sugar.

healthy blueberry muffins
blueberry muffin batter

Have you baked with yogurt before? It’s one of my favorite secret ingredients for keeping baked goods incredibly light and moist. (← the only time that word is appropriate to use, when describing muffins.)

For these beauties, we are turning to siggi’s 4% blueberry Icelandic yogurt (aka skyr). OMG. This yogurt. It’s like it was made for me; ulta-creamy, not too sweet and did I mention creamy? It’s amazing the difference between whole-milk and nonfat yogurt when it comes to creamy taste. I could (and often do) eat a container daily.

Plus, like my muffins- this yogurt doesn’t contain a lot of sugar. It’s how yogurt should be-nourishing, a good source of protein and without too much extra. Who wants a yogurt that has as much sugar as a popsicle? Not me and thankfully, siggi’s gets this.

pan of healthy blueberry muffins
healthy blueberry muffins
blueberry muffin batter

Though- while I could talk for hours about how creamy the 4% yogurt is (and really, if you haven’t tried whole-milk yogurt before stop what you are doing, go to the store and get some. It’s life changing.) you can use the 0% blueberry flavor instead. I tested both of the versions in these muffins and while I prefer the 4% a little bit more, both work.

Sometimes I can’t always find the 4% at my local grocery store, so rest assured that the more readily-available 0% variety works as well. Head to siggis.com and click on locations so you can see exactly what products your local store carries.

Don’t you love muffin recipes with a short ingredient list? These are muffins that don’t take any additional prep to whip up. And, I almost guarantee that you’ve got all of the ingredients in your kitchen right now. Sift together the dry, whisk together the wet, combine and DONE.

In less than 30 minutes, these blueberry muffins could be yours. What are you waiting for? Get in the kitchen and start baking. xo

siggi's yogurt
greek yogurt blueberry muffins
blueberry muffins
Print
lemon blueberry yogurt muffins

Lemon Blueberry Yogurt Muffins

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1416 muffins 1x
  • Category: muffins, breakfast
  • Method: Baked
  • Cuisine: Breakfast, American

Description

Blueberry Yogurt Muffins! Looking for a healthy muffin recipe? Then try these. Whole-wheat muffins made with blueberry, lemon and siggi’s blueberry 4% yogurt. So moist, delicious and lower sugar. A must for those who love to bake!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1416 muffins 1x
  • Category: muffins, breakfast
  • Method: Baked
  • Cuisine: Breakfast, American
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1416 muffins 1x
  • Category: muffins, breakfast
  • Method: Baked
  • Cuisine: Breakfast, American
Scale

Ingredients

  • 2 1/2 cups white-wheat flour (see notes)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup cane sugar
  • 2 eggs, lightly beaten
  • 2/3 cup neutral oil
  • 2 containers siggi’s yogurt, 4% blueberry flavor (roughly 1 cup)
  • 1/3 cup milk
  • 1 teaspoon fresh lemon juice
  • 1/2 large lemon, juiced
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
  3. In a separate bowl, whisk together the eggs, oil, yogurt, milk, lemon juice and zest.
  4.  Add the wet ingredients to the dry and stir until just combined. Toss the fresh blueberries with little flour (this helps the blueberries not sink to the bottom of the muffins) and gently fold into the batter.
  5. Spoon the batter into the prepared muffin tins, filling about 3/4 of the way full. Bake for 17-18 minutes until golden brown and a toothpick comes out clean.
  6. Cook on a wire rack for at least 5 minutes, then remove from the tin. Store in an air-tight container for 2-3 days.

Notes

  • I usually make these with white wheat flour. If you want to use whole-wheat flour, then I’d recommend instead 1 1/2 cups whole-wheat flour and 1 cup white flour. Using all whole-wheat flour may make these too dense.
  • Check on these muffins around 17-18 minutes; depending on how much batter you place in the tin, then might need an additional 5-10 minutes. I know it’s annoying to have a batter than makes more than 12, but I think extra muffins are a good thing! You can also not fill these so much and make more than 14/16.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

8 comments
LEAVE A COMMENT
  1. I just made this recipe and they came out beautifully! Not too sweet, light, and delicious!! I love that it’s a generous bake. Going to give some to the neighbors and share the love!

  2. In the recipe ingredient list, it calls for 1 tsp lemon juice and 1/2 whole lemon juiced…I think it should read “zested”, not juiced!

  3. These turned out so great! I ended up using siggi’s mixed berry 4%, which still tastes delicious, a bit of vanilla extract, and opted for frozen bluberries! So yummy, thanks so much for the recipe.

  4. So delicious! I used 1 cup whole milk greek yogurt, 1/4 cup sugar, 1/4 cup applesauce, 1/4 cup olive oil and everything else the same 🙂 oh, and a lil vanilla extract! It made 14 pretty large muffins! Wonderful recipe, thanks so much!

leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.