How to Bake Blueberry-Lemon Muffins

This muffin recipe is an adaptation of Smitten Kitchen's Perfect Blueberry Muffins (smittenkitchen.com). The main change is subbing lemon Greek yogurt for plain yogurt...an experiment that paid off.

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How to Bake Blueberry-Lemon Muffins  Recipe
11 Steps
Ingredients
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1
Preheat oven to 375F. Beat butter and sugar with a mixer until fluffy.   *disclaimer...I used salted butter and omitted the salt from the recipe. Generally a no-no, but I a haphazard baker.

Preheat oven to 375F. Beat butter and sugar with a mixer until fluffy. *disclaimer...I used salted butter and omitted the salt from the recipe. Generally a no-no, but I a haphazard baker.

2
Add egg and beat well...

Add egg and beat well...

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3
I zested the lemon right into the bowl and just "eyeballed" the amount. (Haphazard baker...remember 😉).

I zested the lemon right into the bowl and just "eyeballed" the amount. (Haphazard baker...remember 😉).

4
...then add and beat the yogurt and lemon zest. The original recipe called for plain yogurt. I used Lemon Dannon Greek (fat free).

...then add and beat the yogurt and lemon zest. The original recipe called for plain yogurt. I used Lemon Dannon Greek (fat free).

5
Put flour, baking soda, baking powder, salt into a sifter (I used a mesh colander). Sift 1/2 the dry ingredients and mix....

Put flour, baking soda, baking powder, salt into a sifter (I used a mesh colander). Sift 1/2 the dry ingredients and mix....

6
...sift the remainder of the dry ingredients and mix. The mixture will be more like cookie dough than muffin batter.

...sift the remainder of the dry ingredients and mix. The mixture will be more like cookie dough than muffin batter.

7
Gently fold in berries. I used fresh, tiny UP Michigan berries.

Gently fold in berries. I used fresh, tiny UP Michigan berries.

8
9
Fill prepared muffin tins 3/4 full. I used a cookie scoop to fill the tins. It was a standard muffin tin...4 tbs batter each. It is just enough batter for 10 muffins.

Fill prepared muffin tins 3/4 full. I used a cookie scoop to fill the tins. It was a standard muffin tin...4 tbs batter each. It is just enough batter for 10 muffins.

10
Bake at 375 for 25 minutes, until lightly golden.

Bake at 375 for 25 minutes, until lightly golden.

11
This is the nutrition info per My Fitness Pal (prepared as described, 1 batch yielding 10 muffins).

This is the nutrition info per My Fitness Pal (prepared as described, 1 batch yielding 10 muffins).

Ingredients

5 Tablespoons Butter, softened and unsalted 
½ Cups Sugar 
1 Large egg 
¾ Cups Lemon Yogurt* 
½ Teaspoons Lemon zest 
Cups Flour 
Teaspoons Baking powder 
¼ Teaspoons Baking soda 
¼ Teaspoons Salt 
¾ Cups Blueberries 
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