Favorite Lemon Blueberry Muffins
35 minMakes 12 muffins
Tender muffins with tart lemon zest and sweet blueberries, made with Greek yogurt and whole wheat flour.
| prepPreheat oven to 375°F / 190°C | |||||
| prepGrease a 12-cup muffin tin with nonstick spray or parchment liners | |||||
| 90 g all-purpose flour | Combine flours, baking powder, soda & salt | Stir in yogurt, honey, butter, eggs, vanilla & zest; fold in blueberries | Divide batter among muffin cups | Bake 375°F / 190°C, 18–20 min until golden | Cool 1 min in pan, then turn out onto rack |
| 90 g whole wheat flour | |||||
| 1 teaspoon baking powder | |||||
| ½ teaspoon baking soda | |||||
| ¼ teaspoon salt | |||||
| 180 ml plain whole-milk Greek yogurt | |||||
| 80 ml honey (or maple syrup) | |||||
| 60 g unsalted butter, melted and slightly cooled | |||||
| 2 eggs, lightly beaten | |||||
| 1 teaspoon pure vanilla extract | |||||
| 2 tablespoons lemon zest | |||||
| 300 g blueberries | |||||
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