Fluffy muffins packed with fresh blueberries, lemon zest, and tangy Greek yogurt.
By mansi
Servings
12
2 cup all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp fine salt
0.75 cup granulated sugar
0.5 cup unsalted butter
1 cup Greek yogurt
2 piece egg
2 tbsp lemon zest
2 tbsp lemon juice
2 tsp vanilla extract
1.5 cup fresh blueberries
1 tbsp all-purpose flour
2 tbsp coarse sugar
Calories
257 kcal
Protein
5g
Carbs
40g
Fat
9g
Fiber
1g
Sugar
17g
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Preparation
1. Preheat the oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Melt the butter gently on the stove or in the microwave, then let it cool to room temperature while you prepare the other ingredients.
0.5 cup unsalted butter
Dry Ingredients
3. In a large bowl whisk together the flour, baking powder, baking soda, and salt until well combined.
2 cup all-purpose flour,
2 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine salt
Wet Ingredients
4. In a separate bowl whisk together the sugar, cooled melted butter, Greek yogurt, eggs, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
0.8 cup granulated sugar,
0.5 cup unsalted butter,
1 cup Greek yogurt,
2 piece egg,
2 tbsp lemon zest,
2 tbsp lemon juice,
2 tsp vanilla extract
Batter Mixing
5. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined; stop mixing as soon as no dry streaks of flour remain.
6. In a small bowl toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter, being careful not to crush them.
1.5 cup fresh blueberries,
1 tbsp all-purpose flour
Baking
7. Divide the batter evenly among the muffin cups, filling each almost to the top, and sprinkle the coarse sugar over the batter for a crunchy top.
2 tbsp coarse sugar
8. Bake the muffins for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Cooling
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly before serving warm or at room temperature.
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By mansi