Blueberry Lemon Yogurt Muffins Recipe By Tasty

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BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BLUEBERRY MUFFINS WITH YOGURT



Lemon Blueberry Muffins with Yogurt image

These lemon blueberry muffins are made with yogurt to give them a tender, fluffy texture! They're also bursting with flavor from all the blueberries and citrus included in this recipe.

Provided by Chelsey White

Categories     Muffins

Time 40m

Number Of Ingredients 13

1 cup all-purpose flour (125g)
1/2 cup granulated sugar (100g)
1 3/4 tsp baking powder (7g)
1/4 tsp fine salt (1g)
3 Tbsp buttermilk or whole milk, room temperature (42g)
1 Tbsp fresh lemon juice (7g)
3 Tbsp full-fat yogurt (48g)
6 Tbsp vegetable oil (84g)
1 large egg, room temperature (56g)
1 tsp vanilla (4g)
1 Tbsp fresh lemon zest (6g)
1/2 cup fresh or frozen blueberries, tossed with 2 tsp flour (75g)
2 Tbsp coarse sugar, optional

Steps:

  • Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
  • In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
  • In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
  • Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
  • Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
  • Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
  • If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
  • Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
  • Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

Nutrition Facts : Calories 335 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 289 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY



Blueberry Lemon Yogurt Muffins Recipe by Tasty image

Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry

Provided by Betsy Carter

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14

cooking spray
3 large eggs
⅓ cup sugar
½ cup plain greek yogurt
¼ cup unsweetened applesauce
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup lemon juice
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup blueberry

Steps:

  • Grease a muffin tin of muffin liners with cooking spray. Set aside.
  • In a large mixing bowl, whisk together eggs and sugar.
  • Preheat oven to 350˚F (180˚C).
  • Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Stir in flour, baking soda, baking powder and salt.
  • Gently fold in blueberries.
  • Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
  • Bake muffins for 20-25 minutes.
  • Cool muffins in pan for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams

BLUEBERRY LEMON YOGURT MUFFINS



Blueberry Lemon Yogurt Muffins image

Make and share this Blueberry Lemon Yogurt Muffins recipe from Food.com.

Provided by DoubleAs Mom

Categories     Breakfast

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup nonfat plain yogurt
1 tablespoon lemon rind, grated
1/4 cup lemon juice
1/4 cup vegetable oil
1 cup blueberries
4 teaspoons lemon juice
1/2 cup confectioners' sugar

Steps:

  • Whisk flour, sugar, baking powder, salt and nutmeg.
  • In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
  • Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
  • Bake at 375 for about 25 minute
  • Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

Make and share this Lemon Blueberry Muffins recipe from Food.com.

Provided by evelynathens

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
2/3 cup sugar, plus
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces lemon yogurt
1 beaten egg
1 -2 teaspoon lemon, zest of
1 1/2 teaspoons vanilla extract
1/4 cup melted butter
2 cups blueberries (fresh or frozen - if frozen, thaw & drain)

Steps:

  • Preheat oven to 400°F (200°C).
  • Grease muffin cups.
  • Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt.
  • Separately mix yoghurt, butter, egg, lemon zest and vanilla extract until blended.
  • Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine.
  • Add blueberries and stir.
  • Pour into muffin cups, sprinkle with remaining sugar.
  • Bake 20-25 minutes.
  • Cool for 5 minutes before eating.

Nutrition Facts : Calories 207.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 26.8, Sodium 289.1, Carbohydrate 37.3, Fiber 1.2, Sugar 20.2, Protein 4.2

LEMON-BERRY MUFFINS RECIPE BY TASTY



Lemon-Berry Muffins Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner

Provided by Jordan Kenna

Categories     Desserts

Time 45m

Yield 6 jumbo muffins

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 ¼ cups granulated sugar, plus more for sprinkling
1 ½ teaspoons Mccormick® lemon extract
2 large eggs, room temperature
½ cup buttermilk, room temperature
6 oz fresh blueberry
muffin tin, 6 cup, jumbo
muffin tin liner

Steps:

  • Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
  • Add the blueberries and carefully fold into the batter using a rubber spatula.
  • Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
  • Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams

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Top Asked Questions

What is the best way to make blueberry muffins?
Whisk flour, sugar, baking powder, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.
What are Greek yogurt blueberry muffins?
These delicious homemade muffins are loaded with juicy fresh (or frozen) blueberries and citrusy lemon flavors. Soft and airy thanks to the addition of a basic pantry ingredient - Greek yogurt!
What is the best way to make Blueberry Yogurt cake?
Preheat oven to 350˚F (180˚C). Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined. Stir in flour, baking soda, baking powder and salt. Gently fold in blueberries.
What is the best way to make muffins with lemon juice?
PER SERVING % DAILY VALUE Whisk flour, sugar, baking powder, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

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