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Baked goods

Blueberry muffins with yogurt and lemon

These moist blueberry muffins are made with plain yogurt, vegetable oil, and lemon zest, then baked for 22–25 minutes. Makes 12 muffins.

American cuisine · Translated from Slovak ·

Blueberry muffins with yogurt and lemonSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
25 min
Total time
40 min
Temperature
180 °C (350 °F)
Servings
12 muffins
Difficulty
Easy
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Blueberry muffins start with a simple batter made with plain yogurt, oil, and lemon zest, with blueberries gently folded in at the end. The yogurt keeps them moist even the next day.

Ingredients

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Instructions

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  1. Prepare the pan

    3 min

    Preheat the oven to 180 °C (350 °F) and line a 12-cup muffin pan with paper liners.

  2. Mix the dry and wet ingredients

    7 min

    In one bowl, mix the flour, baking powder, sugar, and salt. In another bowl, whisk the eggs with the yogurt, oil, and lemon zest.

  3. Combine

    5 min

    Pour the wet ingredients into the dry ingredients and stir briefly with a wooden spoon, just until the flour is incorporated. Gently fold in the blueberries and divide the batter among the liners.

  4. Bake

    25 min

    Bake for 22–25 minutes at 180 °C (350 °F), until a skewer inserted into the center comes out dry.

Tip: Mix the muffin batter as briefly as possible, just until the ingredients come together. Overmixing will make the muffins tough and less fluffy.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
233 kcal
Protein
4.2 g
Carbohydrates
34 g
of which sugars
15 g
Fat
9.3 g
of which saturates
1.4 g
Fiber
1.0 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Čučoriedkové muffiny s jogurtom a citrónom

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