Super Moist Lemon Blueberry Muffins with Greek Yogurt
An easy recipe for moist and delicious lemon blueberry muffins with Greek yogurt.
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- zest of one lemon
- juice of one lemon
- 1/2 cup Greek yogurt room temperature
- 3 tbsp milk
- 1 1/2 cups blueberries washed and patted dry
- sparkling sugar
Instructions
- Preheat the oven to 375 degrees f.
- Line 2, 12-count muffin tins with paper liners or spray with nonstick spray. This recipe makes about 19 muffins.
- In a large mixing bowl, sift together 1 3/4 cup flour, the baking powder, baking soda, and cornstarch. Set aside.
- Fit a stand mixer with the paddle attachment. In the bowl of the stand mixer, add together the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2 minutes on low speed. Don't have a stand mixer? You can use an electric mixer or stir everything together by hand using a wooden spoon or rubber spatula.
- Add the eggs, lemon juice, lemon zest, and vanilla to the butter and sugar mixture and beat until combined.
- Add the Greek yogurt and milk and beat until combined. Scrape the bottom and sides of the bowl to be sure everything is incorporated.
- Add the dry ingredients mixing until just combined. Be sure that everything is incorporated, but do not over mix or this will result in tough muffins.
- In a small bowl, toss the cleaned blueberries with 1/4 cup flour.
- Gently shake off the blueberries (do not add the additional 1/4 cup of flour to the muffin batter) and add them to the prepared batter.
- Fold the blueberries into the batter using a rubber spatula.
- Using a small ice cream scoop or cookie scoop, fill the muffin cups 2/3 of the way full.
- Sprinkle sparkling sugar over the top of the muffins. See the FAQs if you would prefer to use a crumb topping instead.
- Bake until muffins are golden brown and a toothpick or wooden skewer inserted into the muffin comes out clean, about 23-25 minutes.
- Let the muffins cool in the pan for ten minutes, then allow them to cool completely on a wire rack.