Greek Yogurt Blueberry Lemon Muffins

Greek Yogurt Blueberry Lemon Muffins

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Greek Yogurt Blueberry Lemon Muffins

These Blueberry Muffins are bursting with fresh blueberry flavor. They are soft and moist thanks to the Greek Yogurt and puff up perfectly. The lemon juice makes them completely irresistible and they always disappear fast!
Yields: 1 dozen (serving size: 1 muffin)

Ingredients

  • 2 cups all-purpose flour (white whole wheat, Gluten Free or Oat Flour)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups blueberries
  • 1 cup Plain Greek Yogurt
  • 1/2 cup Unsweetened Almond Milk (or milk of choice)
  • 3 tablespoons butter or coconut oil, melted
  • 1/4 cup lemon juice (juice from 1 lemon)
  • 1 large egg, lightly beaten
  • Cooking spray
  • 3 tablespoon sugar (divided)

Directions:

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl.
  3. Stir in blueberries; make a well in center of mixture.
  4. Combine Greek Yogurt, Almond Milk, cooled melted butter, lemon juice and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
  5. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle tops evenly with sugar.
  6. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean.
  7. Remove muffins from pans immediately; place on a wire rack.

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