Sweet Tooth: Lemon Blueberry Greek Yogurt Muffins

I will admit that I am far from being an amazing baker. In fact, almost every time I attempt to bake I mess it up one way or another. However, I still enjoy baking! Whenever I have free time, I like to practice improving my baking skills.

I found this recipe was SO easy even I could do it without ruining it. These lemon blueberry greek yogurt muffins are sweet and tangy with blueberries and a hint of lemon. I found the recipe at Lovely Little Kitchen. I did make a few slight changes to the original recipe. These will be a perfect little breakfast for my husband and I. 

LEMON BLUEBERRY GREEK YOGURT MUFFINS

Serves 24

  I n g r e d i e n t s 

• 
  
• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil
• 1½ cups sugar
• 2 eggs
• 1 cup Greek yogurt (I only added 3/4 cup)
• zest of one lemon
• 2 tablespoons fresh lemon juice
• 2 cups blueberries

 I n s t r u c t i o n s  

1. Preheat oven to 350 degrees.
2. Prepare a muffin tin with paper liners.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
5. Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
6. Gradually add flour mixture on low speed, and mix until flour is incorporated.
7. Fold in the blueberries gently.
8. Scoop the batter into each muffin cup, filling about ⅔ full.
9. Top each muffin cup with about 1 tablespoon of the streusel topping.
10. Bake for 25-27 minutes. They will be just starting to turn golden brown on top.
11. Remove the muffins from the tins and allow to cool.
12. Repeat with the remaining batter.

The original recipe adds a streusel topping to the muffin. I personally wanted to make it a bit healthier by leaving the streusel off. If you would like to add it visit:Lovely Little Kitchen

I hope ya'll enjoy these muffins as much as I do!

XOXO