Lemon Blueberry Muffins : Lighter Version

I had a slightly scrungy lemon in the fridge, not nice enough to slice up and make any use of aesthetically, not bad enough to throw out. If there is one thing that drives me up the wall, it’s produce being wasted and it’s something I am working really hard on. This lemon was hidden and luckily I came upon it in time to use it in these muffins.

My poor work girls, my guinea pigs. They get scrungy lemons.

The lemon may not have been the most beautiful thing in the world, but it helped to make some really tasty, lighter muffins.

Light because my darling Melissa at work was wanting something healthier than the usual chocolate fare I bring in.

Don’t worry, they got chocolate the very next night.

Ingredients:

3/4 cup of vanilla yogurt
2 tbsp melted butter
3 tbsp of lemon juice
1 egg
1 1/2 cups flour
3/4 cup of white sugar
1 tbsp baking powder
dash of salt
2 tbsp of lemon zest
1/2 cup of chopped fresh blueberries

Kick the tires and light the fires to 375 degrees.

Whisk together your dry ingredients. Yes, white sugar isn’t that healthy but there’s no use eating something that doesn’t taste good, it has to have some sweetness to it, or what’s the point?

Once those are mixed, add in the lemon zest.

Chop up the blueberries, the small ones I cut in half and the large ones into quarters. This took a relatively short amount of time and I actually had blueberries at the top of my muffins, not just the bottom. It’s worth the extra 2 minutes.

Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.

This makes a perfect, beautiful dozen. Grease the tins or line them with paper muffins cups and fill them a decent 2/3 of the way.

Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up.

5.0 from 2 reviews
Lemon Blueberry Muffins : Lighter Version
Healthy, light blueberry muffins with a lemon tang.
Author:
Recipe type: Muffins
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ cup of vanilla yogurt
  • 2 tbsp melted butter
  • 3 tbsp of lemon juice
  • 1 egg
  • 1½ cups flour
  • ¾ cup of white sugar
  • 1 tbsp baking powder
  • dash of salt
  • 2 tbsp of lemon zest
  • ½ cup of chopped fresh blueberries
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Whisk together your dry ingredients.
  3. Once those are mixed, add in the lemon zest.
  4. Chop up the blueberries, the small ones I cut in half and the large ones into quarters. This took a relatively short amount of time and I actually had blueberries at the top of my muffins, not just the bottom. It’s worth the extra 2 minutes.
  5. Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.
  6. This makes a perfect, beautiful dozen. Grease the tins or line them with paper muffins cups and fill them a decent ⅔ of the way.
  7. Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up.

 

13 comments
Lindsay
Lindsay

These were very yummy and a wonderful treat but I would hardly call them healthy....

White flour, butter, refined sugar, plus however much sugar is in the yogurt...

Juanita
Juanita

I stumbled across your recipe this morning looking for ideas for lunches for my 5 guys! I used frozen Saskatoon Berries that we picked this past summer from our backyard tree (Alberta, Canada).  I also used plain yogurt and a bit more lemon and they are  De-LISH!


Aliya
Aliya

Baked these this past weekend and they turned out beautifully! I didn't have vanilla yogurt and used plain yogurt with 1.5 tsp vanilla extract. Thanks to the previous poster for the suggestion. I also used all whole wheat flour. Delicious!

chelsey I
chelsey I

Delicious muffins with a really great lemon flavor. A tip for the blueberries not sinking to the bottom is to toss them in a couple Tbsp. Flour before folding them into the batter. No need cut them up using this method. Something I have just discovered and I love is to use a 1/4 cup cookie scoop to get the batter into the muffin tins. So fast, easy and clean way to do it.

Kat
Kat

Just have to say, WOW! so delicious- literally just pulled them out of the oven......and tried to be patient and let them cool... haha they are amazing, so light and soft :) I used blueberry yogurt, because that's all I had--- super delicious Thanks :)

Karly
Karly

!I made these this afternoon, and they. are. delicious.! Really, there is the perfect amount of everything in these muffins, from the yogurt and sugar to the blueberries and lemon! I cut my blueberries up too, and you're right, they bake throughout the muffin, not just on the bottom. I added an extra kick with some toasted coconut on the top of them, and they turned out near perfect. Printing and filing this recipe for the future! Beautiful blog btw, Karlynn, thanks for sharing such beautiful moments of your life! Also loved that you are Canadian like me!

Joyet
Joyet

AMAZING muffins! i made them with a slight change... plain yogourt instead of vanilla (because I don't like vanilla yogourt) and I added 2 tsp vanilla extract to the liquid ingredients instead. The muffins are so moist and yummy! I might add a bit less sugar next time though.

Alana
Alana

Oh my. I just made these with 3/4 cup whole wheat + 3/4 cup white flour (instead of 1 1/2 cups white) and 3/4 cup "Europe's Best" Frozen Fieldberries. To die for.

Karlynn
Karlynn

Just normal vanilla flavored yogurt.

Holly
Holly

what type of yougurt?

thekitchenmagpie
thekitchenmagpie moderator

@Juanita  So glad that you liked them! MMMmm I love Saskatoons, lucky you to have them in your yard!

Karlynn
Karlynn

So glad you liked them!

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