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.)
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
Blueberry Yogurt Muffins! Looking for a healthy muffin recipe? Then try these. Whole-wheat muffins made with blueberry, lemon and regular or dairy-free yogurt.
Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and sugar.
In a separate bowl, whisk together the eggs, oil, yogurt, milk, lemon juice and zest.
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.
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.
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.
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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.
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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!
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.
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!
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!
★★★★★
So glad to hear, thanks!
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!
Yes- thanks Betsy!
Oh. Whoops. This had me confused. I used a tsp of zest and half a lemon of juice. Probably too much juice. Nevermind. They turned out ok.
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.
★★★★★
So glad you liked it!
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!
★★★★★
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