Description
Deliciously tender muffins bursting with tart lemon and juicy blueberries, perfect for lazy mornings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tbsp lemon juice
- 1 cup blueberries
- Streusel topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Place the rack in the middle of the oven to ensure even browning.
- In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, whisk together the Greek yogurt, vegetable oil, eggs, and lemon juice.
- Combine the wet and dry ingredients until just mixed. Fold in the blueberries gently.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- If using, sprinkle the streusel topping on top of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
For best results, store muffins in an airtight container at room temperature for up to two days. They can also be frozen individually for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: muffins, lemon blueberry, breakfast, baking, family recipe