Blueberry Lemon Yogurt Muffins Recipe By Tasty

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Grease a muffin tin of muffin liners with cooking spray. Set aside.
• In a large mixing bowl, whisk together eggs and sugar.
• Preheat oven to 350˚F (180˚C).
• Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
• Stir in flour, baking soda, baking powder and salt.
• Gently fold in blueberries.
• Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
• Bake muffins for 20-25 minutes.
• Cool muffins in pan for 10 minutes before serving.
• Enjoy!

Steps:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
• Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
• Bake at 375 for about 25 minute
• Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

Steps:

• Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
• Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
• Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.

Steps:

• Preheat oven to 350°F Spray a 12-cup muffin tin with cooking spray.
• In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
• In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
• Scoop into prepared muffin tin, filling cups about 2/3 full.
• Bake in center of oven for 30 minutes or until springy when touched on top.

Steps:

• Preheat oven to 400°F (200°C).
• Grease muffin cups.
• Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt.
• Separately mix yoghurt, butter, egg, lemon zest and vanilla extract until blended.
• Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine.
• Add blueberries and stir.
• Pour into muffin cups, sprinkle with remaining sugar.
• Bake 20-25 minutes.
• Cool for 5 minutes before eating.

Steps:

• Preheat oven to 400°F.
• Combine dry ingredients in a large bowl.
• Stir in the blueberries.
• In a separate bowl, blend the wet ingredients, including lemon peel.
• Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
• Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
• Cool on a rack for five minutes before removing from pan; finish cooling on rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.