Lemon Blueberry Yogurt Muffins
Enjoy these lovely Blueberry Yogurt Muffins with Lemon as a delightful treat that brings a bit of joy into your day!
Equipment
- 1 muffin tin
- 12-14 muffin paper liners
- 1 Whisk
- 1 set of measuring cups and spoons
- 2 Mixing bowls
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup sugar
Wet Ingredients:
- 2 eggs
- 1 ½ cups liquid yogurt
- 4 tablespoons lemon juice
- Zest of half a lemon
- ¼ cup oil
- ⅓ cup sour cream
- ⅓ cup melted and cooled butter
Extra:
- 1 ⅔ cups blueberries
Instructions
- Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners and lightly grease the top of the pan to prevent sticking.
- In one bowl, mix all dry ingredients together. In a larger bowl, whisk together all the wet ingredients until smooth.
- Gradually (in three parts) add the dry ingredients to the wet, whisking just until combined after each addition.
- Gently fold in the blueberries with a spatula to distribute them evenly.
- Overfill the muffin cups; they should be quite full to achieve that classic bakery-style muffin look.
- Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for about 12 more minutes. Set a timer to remind you!
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.