Healthy Lemon Blueberry Greek Yogurt Muffins
Fresh lemon and juicy blueberries make these Healthy Lemon Blueberry Greek Yogurt Muffins a light and wholesome breakfast. These quick and easy blueberries muffins are packed with protein and are lightened up with just a touch of cane sugar or honey.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 9 1x
Ingredients
Units
Scale
- 2 eggs
- 3/4 cup plain Greek yogurt (or vanilla)
- zest of one lemon
- 1-2T lemon juice
- 1 tsp lemon extract (optional)
- 1 tsp vanilla extract
- 1/2 cup cane sugar or honey
- 1 1/2 cup all-purpose flour (gluten-free if necessary)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup butter or coconut oil, melted
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 400F. Add eggs, greek yogurt, lemon zest and juice, lemon and vanilla extracts, and sugar (or honey) to your mixing bowl. Beat to combine.
- In another bowl, stir together flour, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and partially combine.
- Lastly, mix in melted butter (or coconut oil) and mix batter until just combined.
- If using frozen berries, rinse under cold water until water runs clear. Toss fresh or frozen blueberries in a tablespoon of flour to coat. Set aside 1/4 cup blueberries for topping. Use a rubber spatula to gently fold 3/4 cup blueberries into muffin batter.
- Grease a muffin tin with cooking spray or coconut oil and use a muffin scoop to divide batter into 9 equal muffins. Use remaining 1/4 cup blueberries to press into the tops of your muffins.
- Bake lemon blueberry muffins at 400F for 15 minutes until edges are golden brown and a toothpick inserted into the center comes out clean with little to no crumbs.
- Allow muffins to cool and store in an airtight container in the fridge for 5-7 days or on the counter for 3-5 days.