Blueberry Lemon Yogurt Muffins

These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are reliable for breakfast, snacks or meal prep.

You are going to keep these Lemon Blueberry Yogurt Muffins! Soft, moist and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with silky Greek yogurt, fresh lemon juice, and wholesome ingredients, these muffins bake up tender and fluffy with a hint of crunch from a sprinkle of sugar. Whether you're looking for an straightforward breakfast, a lighter-ish afternoon

Yes! Frozen blueberries work just as well as fresh. There's no need to thaw them first, just toss them with a little flour and gently fold them into the batter straight from the freezer. This helps prevent them from bleeding too much into the muffins.

What goes in

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cane sugar , plus more for sprinkling
• 1 lemon, zest + juice
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup salted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries
• 1-2 teaspoons flour (to coat the blueberries)

How it comes together

1. Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners (or silicone liners) or lightly coat with nonstick spray.
2. Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Hold nearby.
3. Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
4. Mix wet ingredients. Use a wide bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
5. Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
6. Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.
7. Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.