BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY
Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry
Provided by Betsy Carter
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
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!
Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams
BLUEBERRY LEMON YOGURT MUFFINS
Make and share this Blueberry Lemon Yogurt Muffins recipe from Food.com.
Provided by DoubleAs Mom
Categories Breakfast
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
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.
BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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.
LEMON BLUEBERRY MUFFINS
Provided by Kelsey Nixon
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
- In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
- In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
- Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
- Divide the batter evenly into each cup in the prepared muffin tin.
- Bake for 25 to 30 minutes, or until a tester comes out clean.
LEMON YOGURT MUFFINS
Make and share this Lemon Yogurt Muffins recipe from Food.com.
Provided by Susie D
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F (200C).
- In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
- Add the wet ingredients to the dry, mixing only until blended.
- Fill 12 well-greased muffin cups two thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
- Bring to a boil and reserve.
- When the muffins are baked, prick all over with a toothpick.
- Do not remove them from the pan until cooled.
- Brush the warm syrup on the hot muffins.
Nutrition Facts : Calories 155.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 280.9, Carbohydrate 31.3, Fiber 1.3, Sugar 14.1, Protein 4
LEMON BLUEBERRY YOGURT MUFFINS
These moist and delicious muffins are great for the lunchbox and they have a surprising ingredient - Greek Yogurt!! The batter is thick, but they bake up nice and light.
Provided by Chef mariajane
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 15.6, Sodium 170.8, Carbohydrate 29.6, Fiber 2.4, Sugar 15.3, Protein 3.3
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON BLUEBERRY MUFFINS
Make and share this Lemon Blueberry Muffins recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease 12 (3 x 1 1/4-inch) muffin cups.
- In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.
- Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
- Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
- Bake 20 to 25 minutes.
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BLUEBERRY POPPY SEED MUFFINS
These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.
Provided by sistersalvation
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
- In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
- Add the blueberries. Stir until everything is combined, taking care not to over-mix.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Carefully remove muffins from the pan and allow to cool on a wire rack.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
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