Lemon Blueberry Yogurt Muffins

The perfect balance between tart and sweet. These muffins are great for on-the-go, as an after school snack, or alongside your cup of coffee in the morning. Easy to make, fluffy and delicious.

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast Muffins, Lemon Blueberry, Muffins, Yogurt Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 173kcal

Author Samantha Buckner

Ingredients

1 cup all-purpose flour
1 cup oat flour
1/2 tsp salt
1 tbsp all-purpose flour (mix with blueberries)
1/2 cup granulated sugar
1/2 tsp baking soda
1.5 tsp baking powder
1 cup lemon flavored nonfat greek yogurt (such as Chobani)
2 ripe bananas
2 tsp vanilla extract
1 cup blueberries, divided
1 tsp lemon zest
2 tbsp lemon juice
2 large eggs

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin tray with liners. If you're using regular liners, spray with non-stick cooking spray. Otherwise they will stick to the liners due to the lack of oil in the batter. I use parchment baking cups and they work perfectly! See the "Tools Used" section above for a link to the exact ones I always use.
In a large bowl, combine banana, sugar, yogurt, lemon juice, lemon zest, vanilla extract and eggs. Mix until bananas have been fully mashed.
In a separate bowl, combing remaining dry ingredients - oat flour, all-purpose flour, baking soda, baking powder and salt.
Toss together 1/2 cup of blueberries with the 1 tablespoon of flour.
Slowly add the dry mixture into the wet mixture, adding 1/2 cup at a time.
Once fully mixed, fold in the flour coated blueberries.
Fill each well of the muffin tray 2/3 of the way full. Top with the remaining 1/2 cup of blueberries. Bake 15-20 minutes, or until toothpick removes clean from center.
Optional: Top the muffins with 2 tbsp of granulated sugar once out of the oven.

Nutrition