Description
Delicious lemon blueberry muffins that bring joy to your breakfast table with their bright flavors and fluffy texture.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Streusel topping (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix the flour, baking powder, salt, and sugar together in a bowl.
- Whisk together the Greek yogurt, milk, oil, eggs, vanilla, lemon juice, and lemon zest in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the blueberries.
- Fill the muffin cups about 2/3 full and sprinkle with streusel topping if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool before serving.
Notes
Serve warm or at room temperature. For an extra touch, dust with powdered sugar.
