Lemon Blueberry Greek Yogurt Muffins

Lovely Little Kitchen

Ready in: 45 minutes
Servings: 24
Vegetarian
Very Popular

Ingredients

  • 3 cups all purpose flour
    Baking
  • 1 teaspoon baking powder
    Baking
  • 1/2 teaspoon baking soda
    Baking
  • 2 cups blueberries
    Produce
  • 5 tablespoons cold cubed butter
    Milk, Eggs, Other Dairy
  • 2 eggs
    Milk, Eggs, Other Dairy
  • 3/4 cup flour
    Baking
  • 1 cup Greek yogurt
    Milk, Eggs, Other Dairy
  • 2 tablespoons fresh lemon juice
    Produce
  • zest of 1 lemon
    Produce
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1 1/2 cups sugar
    Baking
  • 1 cup vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • Preheat oven to 425 degrees.Prepare a muffin tin with paper liners.In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
  • Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.Gradually add flour mixture on low speed, and mix until flour is incorporated.Fold in the blueberries gently.Scoop the batter into each muffin cup, filling them almost full.Top each muffin cup with about 1-2 tablespoons of the streusel topping.
  • Bake for 3 minutes, and then reduce heat to 350 degrees and bake for 22-23 more minutes. They will be just starting to turn golden brown on top.
  • Remove the muffins from the tins and allow to cool.Repeat with the remaining batter.To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.

Nutrition

  • Calories: 165.96  cal  (8.3%)
  • Fat: 3.89  g  (5.99%)
  • Saturated Fat: 2.4  g  (14.98%)
  • Carbohydrates: 29.72  g  (9.91%)
  • Sugar: 14.08  g  (15.65%)
  • Cholesterol: 20.33  mg  (6.78%)
  • Sodium: 101.1  mg  (4.4%)
  • Protein: 3.45  g  (6.9%)
  • Selenium: 8.68  µg  (12.39%)
  • Vitamin B1: 0.16  mg  (10.79%)
  • Folate: 39.16  µg  (9.79%)
  • Manganese: 0.18  mg  (8.89%)
  • Vitamin B2: 0.15  mg  (8.54%)
  • Vitamin B3: 1.23  mg  (6.14%)
  • Iron: 1.03  mg  (5.75%)
  • Phosphorus: 53.36  mg  (5.34%)
  • Fiber: 0.86  g  (3.43%)
  • Vitamin K: 2.9  µg  (2.76%)
  • Vitamin C: 2.0  mg  (2.43%)
  • Calcium: 23.37  mg  (2.34%)
  • Copper: 0.04  mg  (2.03%)
  • Vitamin A: 99.88  IU  (2.0%)
  • Potassium: 66.69  mg  (1.91%)
  • Vitamin B5: 0.19  mg  (1.9%)
  • Zinc: 0.25  mg  (1.69%)
  • Vitamin B12: 0.1  µg  (1.67%)
  • Magnesium: 6.61  mg  (1.65%)
  • Vitamin E: 0.23  mg  (1.51%)
  • Vitamin B6: 0.03  mg  (1.38%)

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