On mornings when I’d rather stay in my warm bed, fresh baked muffins help me get up and going. Even better, these lemon blueberry yogurt muffins really do the trick. They are light, fluffy, and flavorful. The yogurt makes this a perfectly moist muffin, with a sweet and tangy lemon and blueberry combination that gives you a zing to start the day.
Lemon Blueberry Yogurt Muffins
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Grease a muffin tin. Line the bottom with parchment paper. Grease and flour the pan. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared muffin tin, so that each tin is about 2/3 full. Bake for about 50 (+) minutes, or until a toothpick placed in the center of a muffin comes out clean. When the muffins are done, allow them to cool in the pan for 10 minutes before flipping out onto a cooling rack. Cool. Makes 12 muffins.