Lemon Yogurt Muffins with Blueberries
I made these the other morning and it ended up as part of my guest post for Day 2 of my Kitchen Feature at Happy to be at Home. It started out as an attempt to make my Lemon Bundt Cake, but I didn’t have enough eggs and the ricotta was past expiration. In the end it all turned out and I’m happy to have another yummy, new recipe to share.
If you haven’t checked out Happy to be at Home, go on over now and say hello. You can find my posts here: Intro, Day 1, Day 2, Day 3, Day 4. I’ll be posting through Saturday and have very much enjoyed the opportunity to have my kitchen featured and appreciate all those who have stopped by to check out goodLife {eats}.
The muffins were a quick pick me up on a cold morning and didn’t take a ton of time to throw together. Everyone in the family was a fan – including Logan!
Lemon Yogurt Muffins with Blueberries
I love making muffins because they bake quickly and are the perfect breakfast food. They even work when you are on the go, just grab one!
Ingredients
- 2 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c sugar
- 1/2 c butter, softened
- 1/2 tsp vanilla
- 2 eggs
- 1 c lemon yogurt
- zest of 1/2 of a lemon
- 1 c fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Line muffin tins with paper muffin cups. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Beat 1/2 of the flour mixture and yogurt at a time alternately into sugar mixture on low speed till blended. Gently stir in blueberries.
- Spoon a heaping 1/4 cup of batter into each muffin tin (tip: spray a 1/4 measuring cup with cooking spray, this helps it be less sticky to scoop). Bake 15-18 minutes. Cool 3 minutes in pan on wire rack. Remove from pan to wire rack, cool.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 326mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Heather says
Hope you don’t mind that I linked to this post on my blog. You did a great job on this recipe. They went over really well at our house.
Susie says
These look absolutely delicious! Gonna have to add this one to my recipe box. With two small children, how do you have time to make up all these great recipes? Kudos to you!
Heather says
These sound so yummy. Love lemon and love blueberries. Great combo! I think this is our weekend breakfast. I’ll just add some scrambled eggs and I think we will be quite satisfied!
picky cook says
these look so great – i have been enjoying reading your guest posts!
Maria says
I am looking for a muffin or scone recipe to make for Sunday brunch. Can I use a different flavor of yogurt?
Amy says
Oh, those look delicious! Blueberry & lemon are one of my favorite flavor combinations!