Blueberry Lemon Yogurt Muffins Recipe By Tasty

BLUEBERRY YOGURT MUFFINS

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.

LEMON BLUEBERRY MUFFINS WITH YOGURT

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.

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY

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!

BLUEBERRY LEMON YOGURT MUFFINS

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

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.

LEMON YOGURT MUFFINS

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.

LEMON BLUEBERRY MUFFINS

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.

LEMON-BERRY MUFFINS RECIPE BY TASTY

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!