Blueberry Yogurt Muffins


Blueberry Yogurt Muffins


2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
6 ounces Greek blueberry yogurt
2 eggs, lightly beaten
1 ½ teaspoon vanilla extract
4 tablespoons melted butter
1 teaspoon honey
3 tablespoons low fat milk
½ teaspoon fresh lemon zest, minced
8-10 ounces fresh blueberries




















Pre-heat oven to 375 degrees.

In a medium bowl mix together the flour, sugar, baking soda and baking powder.  In a separate bowl mix together the yogurt, eggs, vanilla, butter, honey and milk.  Add the flour mixture to the yogurt mixture and mix until well combined.  Add the lemon zest, mix then fold in the blueberries.

Bake for 15-16 minutes.

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