Baking
Lemon Blueberry Yogurt Muffins
Lemon Blueberry Yogurt Muffins with plain flour, baking powder, baking soda.
Make this recipe
Lemon Blueberry Yogurt Muffins
- Servings
- 8
- Prep
- ~15 min
- Cook
- ~25 min
- Rest / chill
- ~0 min
- Total
- ~40 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 180°C/350°F and line 8 muffin cups. Whisk flour, baking powder, baking soda and sugar.
- Whisk egg, yogurt, oil and lemon zest separately. Fold into dry ingredients, then fold in blueberries just until combined.
- Divide between cups and bake for 20–25 minutes until risen and a skewer comes out without wet batter. Cool on a rack.
A little note
Do not overmix once the flour is added; overmixing makes muffins tougher.
Cooking tips
- Fold blueberries through last with just a few strokes to avoid crushing them into the batter.
- Test a muffin in the center of the tray, and check for wet batter rather than a streak of berry juice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.