The colors in these muffins are so beautiful – dark blue and bright purple berries complimented with a soft yellow lemony crumb. We love these fresh simple flavor combinations for summer; you don’t need a complicated mish mash of flavors when it’s so hot and beautiful outside. Just pure whole foods based goodness.
When you pull the muffins out of the oven you’ll see bubbling purple blueberry juice oozing around the edges. Restrain yourself to prevent burns! It’s hard, I know. The berries provide plenty of natural sweetness, and the muffin batter itself only contains 1/2 c sugar so these muffins are not overly sweet, which we prefer.
Pile the cooled muffins in a bowl and enjoy for breakfast, snacks, and dessert.
Recipe inspiration from Baker Street
Blueberry Lemon Muffins
Preheat oven to 375 degrees. Prep a 12 muffin pan with paper liners or an oil rub/spray.
- 1 cup plain yogurt (we used full fat Greek yogurt)
- 1/3 cup milk
- 1 egg
- 1/3 cup oil
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups fresh blueberries (although frozen would work just fine)
- Zest and juice of 1 lemon
In a large bowl, whisk together the yogurt, milk, egg, oil, lemon juice, zest, and vanilla. Add dry ingredients on top of the whisked wet ones: flour, sugar, baking powder, baking soda, and salt.
Fold the wet & dry ingredients together until combined, but don’t overmix (that’ll create a tough muffin). Gently fold in the 3/4 cup of blueberries. Fill muffin cups, then bake for approx 25 minutes at 375.