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- 1 cup all-purpose flour - 1 cup whole wheat flour - 3/4 cup sugar - 1 cup plain yogurt - 1/4 cup vegetable oil - 2 large eggs - 1 cup blueberries - 1 tablespoon poppy seeds - Coconut sugar substitute - Lemon zest and fresh lemon juice How to properly measure flour: To get the right amount of flour, use the scoop and level method. Scoop flour into a measuring cup and then level it off with a knife. This method helps you avoid packing the flour too tightly. Benefits of using Greek yogurt: Greek yogurt adds moisture and a slight tang. It also boosts protein and gives the muffins a fluffy texture. This yogurt works great, so don’t skip it! For the full recipe, make sure to check the detailed instructions. - Preheat the oven: Start by preheating your oven to 375°F (190°C). This ensures even baking. - Prepare the muffin tin: Line your muffin tin with paper liners or grease it with butter or oil. This step helps prevent sticking. - Combine dry ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix well to break up any lumps. - Mix wet ingredients: In another bowl, combine 1 cup of plain yogurt, ¾ cup of sugar, 2 large eggs, ¼ cup of vegetable oil, the zest of 1 lemon, and 2 tablespoons of lemon juice. Whisk until smooth and creamy. - Combine mixtures: Slowly add the wet mixture to the dry ingredients. Use a spatula to gently fold them together until just combined. It’s okay if the batter is a bit lumpy—this makes your muffins fluffy. - Add blueberries and fill muffin tin: Carefully fold in 1 cup of blueberries. Fill each muffin cup about ¾ full with the batter. This recipe makes around 12 muffins. - Baking time and cooling process: Place the muffin tin in your preheated oven and bake for 18-20 minutes. Check them with a toothpick; it should come out clean. After baking, let the muffins cool in the tin for about 5 minutes before moving them to a wire rack to cool completely. For the full recipe, refer to the earlier sections. Enjoy the deliciousness of your lemon blueberry yogurt muffins! To avoid overmixing, mix gently. When you add the wet mix to the dry mix, use a spatula. Fold the batter until you see no dry spots. Stop mixing even if the batter looks lumpy. Lumpy batter makes the muffins soft and fluffy. Adding more lemon zest boosts the flavor. Zest from two lemons will give a stronger taste. To keep blueberries from sinking, coat them in flour before adding them. This simple trick helps them stay suspended in the batter. Arrange muffins on a bright platter. It makes them look inviting. For garnish, add fresh blueberries and lemon slices. A sprinkle of powdered sugar adds a nice touch, too. These small details make your muffins stand out. For the full recipe, check the section above. {{image_4}} You can make some smart swaps to boost health. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. Almond flour is another great option. It gives a nutty taste and is gluten-free. For sweeteners, try honey or maple syrup. These add natural sweetness and flavor. They can replace sugar easily. Just use a little less, as they are sweeter than granulated sugar. Want to change up the flavor? Add different berries! Raspberries, strawberries, or blackberries work well. Each berry brings a unique taste. You can even mix several types for a berry medley. Incorporate nuts or seeds for crunch. Chopped walnuts or pecans add richness. Flax seeds or chia seeds can boost nutrition too. These additions make your muffins more fun and tasty. For gluten-free options, use gluten-free flour blends. These blends are easy to find. They work well in most recipes. Just check the label for best results. If you want a vegan version, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a dairy-free yogurt instead of regular yogurt. These simple changes make a great vegan muffin. For the full recipe, check out our detailed guide, and enjoy your baking! To keep your lemon blueberry yogurt muffins fresh, store them at room temperature. Place them in an airtight container. This will keep them soft for about three days. If you want to refrigerate them, use the same airtight container. This can help them last up to a week but may make them a bit drier. Freezing muffins is a great way to save them for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag or container. Make sure to squeeze out as much air as possible to prevent freezer burn. When you are ready to eat them, take a muffin out and thaw it at room temperature. You can also heat it in the microwave for about 20-30 seconds to enjoy warm. Lemon blueberry yogurt muffins can last about three days at room temperature. In the fridge, they can stay fresh for up to a week. If you freeze them, they can last for about three months. Check for signs of spoilage, like mold or an off smell. If you see or smell something strange, it’s best to toss them. Can I use frozen blueberries? Yes, you can use frozen blueberries. Make sure to coat them lightly with flour. This step helps keep them from sinking in the batter. Just add them straight from the freezer. There’s no need to thaw them first. This keeps your muffins fresh and moist. How can I make these muffins less sweet? To reduce the sweetness, cut back on the sugar. You can use ½ cup instead of ¾ cup. You might also try substituting some sugar with mashed banana or unsweetened applesauce. This will add natural sweetness and moisture without all the sugar. What can I substitute for yogurt? If you don’t have yogurt, you can use sour cream or buttermilk. Both will add creaminess to your muffins. Another option is to use a plant-based yogurt for a dairy-free version. Each will change the flavor slightly, but they will still be tasty. How to replace eggs in the recipe? You can replace each egg with ¼ cup of unsweetened applesauce. Another option is to use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This works well for binding in your muffins. What to do if muffins are too dry? If your muffins turn out dry, check your oven temperature. It should be accurate to avoid overbaking. You can also add a bit more yogurt or a splash of milk to the batter next time. This will help keep them moist and fluffy. Why did my muffins not rise? Muffins may not rise if the baking powder is old. Always check the expiration date before using. Also, avoid overmixing the batter, as this can cause them to be dense. Gently folding the ingredients helps keep them light and airy. In this post, we covered how to make delicious muffins from scratch. We outlined key ingredients like flour, yogurt, and blueberries. You learned about measuring tips and step-by-step baking instructions. We shared tips for perfect texture and creative variations, ensuring you can customize your muffins. Remember to store them properly and enjoy fresh muffins for days. Baking doesn't need to be hard, so have fun and experiment. Your muffins will be tasty and unique!

Lemon Blueberry Yogurt Muffins

Indulge in the zesty goodness of Lemon Blueberry Bliss Muffins! This delightful recipe blends fresh blueberries and a burst of lemon flavor for the perfect sweet treat. Learn how to make these fluffy muffins with simple ingredients, from yogurt to poppy seeds, and enjoy them as a morning snack or dessert. Ready to bake? Click through for the full recipe and bring some bliss to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup plain yogurt (Greek or regular works best)

¾ cup sugar (substitute with coconut sugar for a healthier twist)

2 large eggs

¼ cup vegetable oil (or opt for melted coconut oil for added flavor)

Zest from 1 lemon (for that vibrant citrus flair)

2 tablespoons freshly squeezed lemon juice

1 cup fresh or frozen blueberries (coated lightly with flour to prevent sinking)

Optional: 1 tablespoon poppy seeds for an extra crunchy texture

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by either lining it with paper liners or greasing it generously with butter or oil to ensure easy removal after baking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until they are fully combined and there are no lumps.

      Mix Wet Ingredients: In a separate bowl, combine the yogurt, sugar, eggs, vegetable oil, lemon zest, and lemon juice. Whisk until the mixture is smooth and creamy, ensuring all ingredients are integrated well.

        Combine Mixtures: Gradually incorporate the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold until just combined—it's perfectly fine if the batter remains slightly lumpy; this creates a delightful texture.

          Add Blueberries: Gently fold in the blueberries, distributing them evenly throughout the batter. If you opted for poppy seeds, this is the stage to mix them in as well.

            Fill Muffin Tin: Using a scoop or spoon, fill each muffin cup in the prepared tin until they are about ¾ full. This recipe will yield approximately 12 muffins.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and dry.

                Cool: Once baked, let the muffins cool in the tin for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

                    - Presentation Tips: Enhance the visual appeal by arranging the muffins on a beautiful ceramic platter. Garnish with a scattering of fresh blueberries and a few thin slices of lemon for a vibrant touch. For an added elegant look, consider giving the muffins a light dusting of powdered sugar just before serving. Enjoy the zesty bliss!