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.