Greek Yogurt Blueberry Muffins
Ingredients in Greek Yogurt Blueberry Muffins
- eggs
- plain unsweetened greek yogurt- full fat
- butter
- fresh or frozen blueberries
- fresh lemons
- flour
- sugar
- salt
- baking powder
- vanilla paste
- lemon paste
- cinnamon
- vegetable oil
How to make this recipe:
Make the crumble topping by combining the cold butter with flour, sugar, cinnamon, lemon paste and lemon juice. Chill until the batter is ready for the oven.
Zest the two lemons and add the zest to the sugar, rubbing it in with your fingers. Combine the dry ingredients- flour, baking powder and salt . Add to the sugar, eggs, vegetable oil, yogurt, and vanilla. Gently fold the wet ingredients into the flour mixture.
Toss the blueberries with a bit of flour.
Fold the blueberries into the batter until just combined.
Fill the muffin tins with an ice cream scoop, top with the chilled crumble mixture. bake at 375 until the tops are golden brown.
Equipment & Utensils needed for this greek yogurt blueberry muffin recipe:
- silicone scraper
- measuring cups and spoons
- two mixing bowls
- a 12 compartment muffin tin
- parchment paper or muffin liners
- microplane
- ice cream scoop
Pro-tips for perfect Greek yogurt blueberry muffins:
Common Questions:
Yes! Freeze fully baked and cooled muffins in a zip top bag for up to three months. Reheat by placing frozen muffins on a baking sheet, cover with foil and bake at 350 degrees for 20 minutes.
Absolutely. Just bake as directed but reduce the baking time by 2-3 minutes.
Strawberries, blackberries or raspberries make a perfect muffin. Chop strawberries into small pieces and slice blackberries in half. Delicately fold in the raspberries.
Yes, thaw the blueberries completely, pat dry with a paper towel and toss in the flour. Wyman’s Wild berries are my favorite.
Yes, I use Cup4Cup or Kind Arthur’s 1-1 gluten-free flour and use the same amount.
Other Blueberry & Lemon Recipes to try:
- Lemon Blueberry Tea Cake
- Blueberry Broccoli Salad
- Pomegranate Blueberry Champagne Cocktail
- Fluffy Meyer Lemon Cupcakes with Buttercream Frosting
- Lemon-Poppyseed Wedding Cake
Ingredients
For the Streusel Topping
- 5 tbsp butter
- ½ tsp salt
- ½ tsp cinnamon
- 1 tsp lemon paste
- 2 TBSP lemon juice
- ½ cup flour
- ¼ tsp baking powder
- ½ cup sugar
For the Muffin Batter
- 1 cup sugar
- 2 TBSP lemon zest- zest from 2 lemons
- 2 cups all purpose flour
- ½ tsp kosher salt
- 3 tsp baking powder
- 2 units large eggs
- 1 cup unsweetened greek yogurt
- ½ cup vegetable oil
- 1 tsp vanilla paste or extract
- 2 cups blueberries
- 1 TBSP flour- heaping
Instructions
- Pre-heat oven to 400 degrees. Place muffin liners or squares of parchment paper into every other space in a 12 space muffin tin
- In a small bowl combine the streusel ingredients; butter, salt, sugar, lemon juice, lemon paste, flour, baking powder and cinnamon. Using a fork or pastry cutter, cut the mixture together until it resembles wet sand.
- Chill.
- In a small bowl mix the lemon zest and sugar well with your fingers until well combined and the sugar feels sticky and somewhat wet. Set aside.
- In a large bowl, combine the flour, salt and baking powder. Mix well with a whisk.
- In a bowl combine the eggs, yogurt, oil and vanilla- mix well. Stir in the lemon zest and sugar mixture into the egg mixture. Using a spatula, gently fold this wet mixture into the flour mixture taking care not to over-mix. Toss the blueberries in the heaping tablespoon of flour. Fold in the flour coated blueberries into the batter.
- Using a scoop, scoop out the batter into every other muffin space in your prepared baking tin. The batter should be generously mounded into the tin. Sprinkle with a tablespoon of the streusel topping. REDUCE the oven temperature to 375 degrees and bake until golden brown or about 17 minutes.
- Remove from the pan and cool on a wire rack. Best served warm out of the oven.
