Blueberry Lemon Muffins
These blueberry muffins are made with whole wheat flour and Greek yogurt. So delicious, no one will guess they're wholesome, too!
Updated by Kathryne Taylor on August 30, 2024
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Today, I present to you the perfect muffin recipe. That’s what Deb of Smitten Kitchen called it, and after trying her recipe last weekend, I can confirm that the recipe is, indeed, quite nice.
Update, 10 years later: I actually prefer these healthy blueberry muffins to this recipe!
The muffins turned out so light, fluffy and flavorful that no one could tell they were wholesome muffins masquerading as crazy-delicious muffins. I used whole wheat pastry flour to ensure that the muffins would end up as light and fluffy as they would using white flour. Greek yogurt and lemon zest lent a decadent texture and flavor, respectively.
For the fruit, I used blueberries and blackberries, whereas Deb used blueberries only. Neither of those berries are in season, but you could certainly substitute other seasonal fruit or frozen fruit. You can’t go wrong with this versatile recipe!
Blueberry Lemon Muffins
These blueberry muffins are made with whole wheat flour and Greek yogurt. So delicious, no one will guess they’re wholesome, too! Recipe yields 9 to 10 standard muffins.
Ingredients
- 5 tablespoons unsalted butter, softened
- ½ cup sugar (I used organic turbinado sugar)
- 1 large egg
- ¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
- ½ teaspoon grated lemon zest
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
Instructions
- Preheat oven to 375°F.
- Line a muffin tin with paper liners or spray with nonstick cooking spray.
- If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
- Add egg and beat well, then yogurt and zest.
- If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
- Mix until combined.
- Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
- Gently fold in your blueberries (or whatever fruit you’re using).
- Bake for 25 to 30 minutes, until the tops are golden. Enjoy!
Notes
Recipe adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I can’t wait to try making these muffins with chopped apples and cinnamon, cranberries and whatever else I can find. What will you try?
Mmm there really good tank you for the idea
I hope you enjoy them, Jules!
There really good tank you for the idea
Mmm there really good tank you for charing the idea
Mmm so good I love the blue berry taste thank you for charing!!
Can I use plain white flour? Would it still be 1.5 cups worth?
Thankyou!
Shannon
Sure, it should still work. Let me know how it turns out!
Oops did this recipe instead of the Healthy one… and how does it even work without adding more liquid???
CanI use white whole wheat flour?
Sure, that should work too.
These muffins are delish! I added a TB of lemon juice concentrate to bump up the lemon factor. They are soft and fluffy as stated. Easy to make. I will be making them again!