Blueberry Lemon Muffins
Total Time
35 minutes
Prep Time
10 mins
Cook Time
25 mins
Rating
4.7 out of 5 stars
(53)
Ingredients
9-10 muffins
- 5 tablespoons unsalted butter, softened
- ½ cup sugar (I used organic turbinado sugar)
- 1 large egg
- ¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
- ½ teaspoon grated lemon zest
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
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Preparation
Chef’s notes
Recipe adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.