Blueberry Yogurt Muffins
Have you made a trip to your local farmer’s market yet this season? I have not, but I can’t wait. Maybe this weekend we’ll make our first trip there. Visiting the farmer’s market definitely makes me think of summer, and I am so looking forward to the summer months filled with lots of fresh fruits and vegetables, days spent at the park and pool, and evenings spent relaxing outdoors. Plus there will be my summer break from teaching. I’m really ready for that, too. It will be nice to have more time to spend with the kids and to just not feel so rushed all of the time.
I wish I had made these muffins with fresh blueberries, but instead I made them with frozen because that’s what I had available. They are delicious either way, but frozen can’t compare to a plump, fresh juicy berry. I love to use Greek yogurt in my muffin batter because it provides a little tang and creaminess and helps keep the muffins moist. These Blueberry Yogurt Muffins have a hint of lemon, and are a treat for breakfast or a light snack.
Blueberry Yogurt Muffins
Makes 18 muffins
- 2 ½ cups (11 ounces) all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup Greek yogurt (I like 2%)
- ½ cup milk
- 2 tbsp. lemon juice (from 1 lemon)
- Zest of 1 medium lemon (about 1 tsp.)
- 2/3 cup granulated sugar
- 8 tbsp. (½ cup) unsalted butter, at room temperature
- 2 eggs
- 2 tsp. vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Preheat oven to 375 degrees F. Line muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together the Greek yogurt, milk, and lemon juice. Set aside.
- In another small bowl, use your fingers to blend the lemon zest with the sugar until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and lemon-sugar together on medium speed until light and fluffy, about 3 minutes. Add in the eggs and vanilla and mix until well combined.
- Add in the flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour. Mix until just combined. (The batter will be quite thick.) Use a rubber spatula to gently fold in the blueberries.
- Scoop the batter into the prepared muffin tins, filling almost to the top. Bake for 15 to 18 minutes, until a tester inserted in the center of the muffins comes out clean, rotating the pans halfway through baking. Cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
Source: Kristine’s Kitchen.
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