Lemon-Blueberry Yogurt Muffins

If you had any idea how much yogurt I am hoarding in my fridge right now, then you too, would be on the hunt for muffin recipes that use outrageous measurements of yogurt. 

Yogurt, especially Greek-style, gives muffins, cakes, and cookies a moist and chewier texture opposed to the somewhat drier, fluffier texture of oil or butter muffins. I believe that when in comes to muffin textures, it's just a matter of personal preference. You may also consider that by replacing most of the fat with yogurt, these are somewhat "healthier" for you. But please, lets not leave out the coconut oil or butter, because a little fat is still excellent for the health of your mind. 

Lemon-Blueberry Yogurt Muffins
Yield: 12 muffins
Adapted from: fortheloveofcooking

Click here for full printable recipe

  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water) *see note if using a standard egg instead
  • 2 cups whole wheat pastry flour or unbleached all-purpose flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt 
  • 1-1/2 cups plain greek yogurt
  • zest and juice from 2 small lemons
  • 1/4 cup raw honey 
  • 2 tablespoons coconut oil, melted (may be replaced with melted butter)
  • 1/4 cup milk of choice 
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • topping: 2 tablespoons raw sugar + 1 teaspoon ground cinnamon
  1. Preheat oven to 375 degrees and prepare a muffin tin with paper liners or grease the tin with coconut oil. 
  2. Make the flax egg by string the flax meal and water together. Place in fridge for 15 minutes and allow to gelatinize. *Note: Skip this step if you would like to replace a standard egg for the flax in this recipe.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. 
  4. in a large mixing bowl, whisk the yogurt, lemon zest, lemon juice, honey, coconut oil, flax egg, milk, and vanilla until throughly combined. 
  5. Gently fold the dry ingredients into the yogurt mixture until the flour is 75% incorporated. Add the blueberries and finish the folding process. Be careful not to over mix. 
  6. Scoop batter into the muffin tin. Sprinkle cinnamon sugar over the tops of the muffins. Bake for 25-30 minutes or until the edges turn golden and a toothpick into the center of the muffin comes out clean. 
  7. Let cool for 5 minutes, then remove from tin and finish cooling on a wire rack. Don't be afraid to dig-in while still warm, there's honestly no better entrance to comfort than a warm-oozy blueberry muffin, unless perhaps,  a warm-oozy-boozy blueberry muffin. (bah-dum-chh!).

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Maira Gall