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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup plain Greek yogurt - ¾ cup granulated sugar - 2 large eggs - ⅓ cup vegetable oil - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 cup fresh blueberries I love gathering the right ingredients for my Blueberry Lemon Yogurt Muffins. You can create a tasty breakfast or snack with just a few simple items. First, I use one cup of all-purpose flour. This helps give the muffins a nice, fluffy texture. Then, I add one cup of whole wheat flour. It adds a nutty flavor and extra fiber. Next, I grab my baking powder and baking soda. Each one gets a teaspoon. These leavening agents help the muffins rise and become soft. I also use half a teaspoon of salt. This brings out all the flavors. For sweetness, I mix in three-quarters of a cup of granulated sugar. It balances the tartness of the lemon. Now, I take one cup of plain Greek yogurt. This ingredient makes the muffins moist and rich. I use two large eggs to bind everything together. Then, I pour in one-third of a cup of vegetable oil. This keeps the muffins tender. Next, I zest one tablespoon of lemon and squeeze in two tablespoons of fresh lemon juice. This adds a bright, citrusy flavor that pairs perfectly with blueberries. Finally, I fold in one cup of fresh blueberries. They burst with flavor and add a lovely color. You can use frozen blueberries too, but fresh ones taste best. With these ingredients, you are ready to bake some delicious muffins! First, you need to preheat your oven to 375°F (190°C). This step is key for even baking. Next, grab a muffin tin and line it with paper liners. If you don’t have liners, lightly grease the tin with cooking spray. In a medium bowl, whisk together the ingredients. Combine 1 cup of all-purpose flour and 1 cup of whole wheat flour. Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk until mixed well. Set this bowl aside for later. Now, take a large mixing bowl. Here, you’ll combine the wet ingredients. Add 1 cup of plain Greek yogurt and ¾ cup of granulated sugar. Crack in 2 large eggs and pour in ⅓ cup of vegetable oil. Don’t forget to add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Mix everything until it’s smooth and well blended. Take the dry mixture you set aside and add it to the wet ingredients. Stir gently until just combined. It’s okay if you see a few lumps. Now, fold in 1 cup of fresh blueberries. Be gentle so you don’t break the berries. Spoon the batter into your muffin tin, filling each cup about ⅔ full. Place the tin in your preheated oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center. It should come out clean. After baking, let the muffins cool in the tin for 5 minutes. This helps them firm up. Then, transfer them to a wire rack to cool completely. For a lovely presentation, serve them warm on a nice cake stand. Dust with powdered sugar and add a few fresh blueberries on top for that perfect touch! Overmixing can ruin your muffins. To keep them light and fluffy, mix just until combined. When you add the dry ingredients to the wet ones, stir gently. A few lumps are okay. This helps the muffins rise nicely. Frozen blueberries work great in muffins. They are often picked at peak ripeness. To prevent them from sinking, toss them in a little flour before adding them to the batter. This keeps them suspended in the mix. Also, don’t thaw them before use. This helps keep the muffins from turning a blue color. Adding more lemon zest can boost the flavor. Zest from one lemon adds a bright taste. You can also try a bit more lemon juice for extra zing. Just be careful not to add too much liquid. Balancing flavors makes your muffins shine! {{image_2}} You can easily make these muffins gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This will help keep the muffins light and fluffy. Follow the same measurements in the recipe to maintain the right texture. Your muffins will taste just as good as the original! To add a crunchy twist, consider mixing in nuts or seeds. Chopped walnuts or almonds work well. You can also try sunflower seeds for a nut-free option. Add about ½ cup to the batter when you fold in the blueberries. This will give your muffins a nice texture and extra flavor. Feel free to get creative with other fruits! Chopped strawberries or raspberries can replace some blueberries. You could also add a little cinnamon for warmth. If you love tropical flavors, try adding diced pineapple. Just make sure to keep the total fruit amount similar to the blueberries. You’ll discover new favorites with each batch! To keep your blueberry lemon yogurt muffins fresh, place them in an airtight container. This helps lock in moisture. If you leave them out, they can dry out quickly. Store them at room temperature for up to three days. If you want to keep them longer, refrigeration is an option, but it may change their texture. Freezing these muffins is easy. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. Label the bag with the date. They can last up to three months in the freezer. When you're ready to eat, just take one out and let it thaw at room temperature. To reheat muffins, you can use the microwave or oven. For the microwave, warm one muffin for about 15-20 seconds. Check to see if it's warm enough. If you want a crispier texture, use the oven. Preheat it to 350°F (175°C) and bake the muffin for about 5-7 minutes. This method keeps the outside nice and soft. Enjoy your muffins warm! Yes, you can use only all-purpose flour. However, mixing it with whole wheat flour adds fiber and nutrients. The texture may be different, but it will still taste good! You can use regular yogurt, sour cream, or even applesauce. These options will still keep the muffins moist. Each option will slightly change the taste and texture. To make vegan muffins, replace eggs with flax eggs or applesauce. Use plant-based yogurt instead of Greek yogurt. Substitute vegetable oil with melted coconut oil. Yes, you can use lemon extract. Use about 1 teaspoon for a strong lemon flavor. The zest adds texture, while the extract boosts the taste. Each muffin has about 180 calories. It contains 4 grams of protein, 7 grams of fat, and 25 grams of carbs. This can vary based on your specific ingredients. This blog post detailed how to make blueberry lemon muffins. We covered ingredients, step-by-step instructions, and helpful tips. I shared variations for dietary needs and how to store muffins for freshness. Remember, the key is in the mixing and folding to keep your muffins light. Enjoy these tasty treats anytime! They are easy to make and full of flavor. Get creative with variations and savor every bite. Happy baking!

Blueberry Lemon Yogurt Muffins

Delight in the sweetness of Blueberry Lemon Yogurt Muffins with this easy recipe! Bursting with fresh blueberries and zesty lemon, these muffins are perfect for breakfast or a snack. Made with Greek yogurt for a moist texture, they’re sure to impress. Follow our simple instructions and enjoy delicious muffins in just 35 minutes. Click through to explore the full recipe and bring a burst of flavor to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup plain Greek yogurt

¾ cup granulated sugar

2 large eggs

⅓ cup vegetable oil

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 cup fresh blueberries (or frozen, if preferred)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, combine the Greek yogurt, granulated sugar, eggs, vegetable oil, lemon zest, and lemon juice. Mix until well combined and smooth.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.

          Fold in the blueberries carefully to avoid breaking them.

            Divide the batter evenly among the muffin cups, filling each about ⅔ full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm on a beautiful cake stand dusted with powdered sugar, and garnish with a few fresh blueberries and a sprig of mint for an added touch of elegance!