Lemon Blueberry Yogurt Muffins

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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.

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.

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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.

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

Lemon Blueberry Yogurt Muffins

★★★★★ 5 from 2 reviews

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 14–16 muffins 1x
• Category: muffins, breakfast
• Method: Baked
• Cuisine: Breakfast, American

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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!

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Scale 1x2x3x

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

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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.

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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.

Keywords: muffins, yogurt, blueberries, healthy, low sugar