Lemon Blueberry Muffins
The secret to the delicious and moist blueberry muffins is in the yogurt! This recipe for lemon blueberry muffins is full proof and endlessly customizable!
Servings: 18
Equipment
- This is an affiliate link.Muffin tin
- This is an affiliate link.Pastry blender
- This is an affiliate link.Cooling rack
Ingredients
- 275g / 2½ cups all purpose flour
- 150g / 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 125g / 1/2 cup butter
- 250ml / 1 cup plain yogurt can use flavoured yogurt, low fat is okay
- 2 eggs large
- 185ml / 3/4 cup milk
- 1 tsp This is an affiliate link.vanilla
- 1 lemon zest of one lemon and juice of 1/2
- 150g / 1 cup blueberries fresh or frozen
- 1 tbsp demerara/turbinado sugar for sprinkling optional
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl mix your flour, sugar, baking powder, baking soda and salt and cut cold butter in with a pastry blender.
- In a small bowl mix lightly beaten eggs, yogurt, vanilla essence, lemon juice and milk. Add wet ingredients to the dry ones and combine.
- Add blueberries and lemon zest. Stir gently in order not to crush blueberries.
- Scoop into greased or paper lined muffins tin, sprinkle with a pinch of Demerara/Turbinado sugar and bake at 350F/180C for 20-25 minutes.
Notes
- Wholewheat flour could be used.
- Any fruit or berries could be used.
- Flavoured yogurt substitution is acceptable.
Nutrition
Calories: 127kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 119mg | Fiber: 1g | Sugar: 11g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg