That way you get little bursts of blueberries in every bite, rather that in just a few. You can also just spray the pan with nonstick cooking spray and leave the liners … Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins. I have never had Yorkshire pudding before, but after looking up what it’s like my main guess is that your blueberries were super juicy and might have added too much liquid to the batter as they baked! Adding in full-fat yogurt makes these muffins more moist. That sounds delicious Ann!! We want to help YOU eat delicious food, AND save money on groceries! Hi there!! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Simple, delicious and full of fruity flavours, just mix up all the ingredients, including fresh or frozen blueberries and lemon zest. Creative Cooking Solutions is a participant in the Amazon.com.ca, Inc. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.ca. While I usually am a fan of baking with butter, I really feel like muffin recipes taste best with oil! These lemon and blueberry muffins with oats are so ridiculously easy to whip up for breakfast and take only 10 minutes to make. Healthy Lemon Blueberry Muffins (with yogurt!) Another trademark of a muffin recipe is the way in which the batter is mixed. When working on this recipe, I began with the basic ratio of a muffin. For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter. If stored in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge. Fold in the blueberries gently. You can use a gluten free flour blend of the AP flour in this recipe (cup for cup). They are a bit mushier than blueberries. I’d suggest adding less blueberries to the batter though if you also want to add the white chocolate chips <3 If you do try that combo, I’d love to hear what you think of it! The BEST lemon blueberry muffin recipe—tender, moist and bursting with fresh blueberries and lemon zest. Making These Lemon Blueberry Muffins in Advance: These muffins can last in the fridge in an airtight container for up to a week. In a medium sized bowl, combine yogurt, honey, melted butter, eggs, vanilla and lemon juice. Do you think I could use almond flour instead of white flour? In a separate bowl combine egg, yogurt, milk, lemon … I’m so glad you like them!!! In a large bowl, whisk together the flour, baking powder, baking soda and sugar. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner. I made a double batch of these on Friday, and they were gone the next morning! Do you think if I eliminate the blue berries and add poppy seeds it’ll be good? Sift all purpose flour and baking soda over the wet ingredients and fold only till no streak of flour is … Do your best to avoid over mixing your muffin batter, as it can lead to dense, tough muffins. I prefer making them in muffin liners, because it makes for an easier clean up. 2 Easy Ways to Save Leftover Tomato Paste, Healthy Lemon Blueberry Muffins (with yogurt! If you’re used to baking with and eating baked goods with buttermilk, I recommend using it! I just started the clean eating rather than going keto and I keep reading how much better it is than white flour. That’s wonderful to know Thank you for sharing!! With half an hour of baking, you can get these out in under an hour. You don’t need a ton because the blueberries are also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. Add Greek yogurt, lemon zest, and lemon juice and blend until well combined. I originally found you on tiktok and I love your content! All you have to do is to simply whisk all ingredients by hand and you’re done. Or you might not have all of these ingredients on hand! I might have to unfollow you soon Cos I’m turning into a muffin! Bake for 5 minutes in preheated 400 degree F oven. In a separate bowl whisk together the milk, lemon juice, yogurt, oil, egg, vanilla extract and lemon … If you want to make regular blueberry muffins, you can omit the lemon juice and zest and add in an extra two tablespoons of yogurt. Preheat oven to 400 degrees F. Zest your lemon – you’ll need around 2 teaspoons of lemon zest. In a large bowl, combine flour, baking powder, baking soda, lemon zest and salt. Sadly I don’t have an apple cinnamon muffin recipe, but that sounds amazing, I’ll have to add it to my list of recipes to work on!! Muffins fall into the quick bread category because they don’t use yeast to rise. If they’re fresh and very soft I think you would have to be very gentle when folding them into the batter, otherwise they might spread all over the place. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl. If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar. Monday was Nutella swirled banana muffin and Saturday (today) both lemon blueberry yogurt muffin and choc chip muffin!!! Or will it make it sickly sweet? When I use butter, they taste more like cupcakes or cake to me. I think raspberries would work wonderfully in place of the blueberries in this recipe! The egg helps give this recipe structure, and brings the batter together. Healthy Lemon Blueberry Muffins (with yogurt!) Your like an idol to me because I want to start my own bakery when i’m older and I love making your recipes! This super tasty lemon blueberry muffins contain almond flour, yogurt, olive oil, fresh lemon, and blueberries. https://scrummylane.com/greek-yogurt-blueberry-muffins-low-sugar-recipe If you continue to use this site we will assume that you are happy with it. Will keep for 3-4 … – Ingredients. My blueberries were very tart, so I might have added a little more sugar than the recipe called for, both in the batter and the blueberry sauce. While you may be tempted to add in more blueberries, I recommend adding the amount the recipe calls for. These Healthy Lemon Blueberry Muffins are like a warm sunny day in the middle of winter. Aw that’s wonderful Ann!! I love testing out new recipes and decorating techniques, and share everything I learn along the way. If you don’t have any eggs on hand or want to make egg free lemon blueberry muffins, don’t worry! Delicious.Thank you for sharing this recipe.God bless you! If you only have baking soda on hand, it can be used in place of the baking powder in this recipe with a couple modifications. Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (take care not to over mix your batter!). I’m honestly really confused about these muffins. To be honest with you, I’m not sure how well that would work out. In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. I think they would work best if they are frozen. I’m so glad you enjoy the muffins! Thank you! If you love these healthy blueberry muffins… Try my banana muffins… Thanks! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! I love love your recipes!!! me and my mom are going to make the muffins this weekend and i was wondering if we should use fresh or frozen blueberries. I tested this recipe with all oil, all butter, and a mix of the two. Had to make a triple batch yesterday. I prefer using fresh blueberries, but frozen will work too (they just make the batter a bit purple!!). Have made this a few times now.. and we LOVE them…. But don’t worry, these can easily be made into gluten free lemon blueberry muffins! Hope that helps, and that your muffins turn out great . They're also bursting with flavor from all the blueberries and citrus included in this recipe. The texture was denser and just not quite right to me. I made a video of making the cookies and muffins and tagged you in it, and it would be my dream if you could watch it! Thank you for sharing! thank you?? , Your email address will not be published. So many baking recipes with lemon don’t taste like lemon. Stir well to combine. Lemon juice from a bottle just isn’t the same. Your email address will not be published. Remove from oven and sprinkle over … Meaning…. These muffins can be made with whole milk or buttermilk. I think I will like that better. Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. Stir into dry ingredients just until moistened. I made these muffins yesterday and they were delicious! Baking soda needs an acid to activate it, so also add in 1/2 tsp of white or apple cider vinegar. Touch the muffins … Apple muffins… These muffins were fantastic! My verdict: The muffins were delicious. My favorite variation on the big, beautiful muffin is Lemon Blueberry, especially this time of year when blueberries are sweet, plump, and available in abundance! When I eat a muffin, I want it to be just as moist and tender as the giant costco muffins I grew up eating. Bake as instructed above. Learn more about Chelsweets Privacy Policy. I used this recipe to make Mango – Lime muffins. I was wondering, do you think I can add some white choc chips on this lemon blueberry muffin? That lemon glaze over the top is “optional, but highly necessary.” My oh my is it good! Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling. The Ultimate Guide to Easy, Healthy, (Cheap!) Scoop the dough into the muffin cups, leaving about 1/3 of a room on top. Start checking a minute or two before time is up (ovens vary). I also recommend using small blueberries if possible! . I used mango yogurt, next time I’ll use lime yogurt. You can also freeze these muffins for up to 3 months. My boys ate the choc chip muffin and lemon blueberry muffin with milk! In another bowl, whisk the egg, yogurt, butter and lemon juice. I am dairy-free so I used vanilla almond milk and subbed in unsweetened applesauce instead of yogurt. In a separate bowl, whisk together the … haha I think that sounds yummy!! Add juice and peel of a lemon and fold in fresh blueberries. But in this case the muffins were light, extra lemony, and the frozen blueberries that I tossed in were great too. thanks!! These look so good! Preheat oven to 375 degrees F. Lightly spray 2 muffin pans and set aside. I brought the choc chip muffin to work and kept the lemon blueberry muffins at home (cos bf claims it’s his favourite) but workmates would like to try some lemon blueberry muffins and now I’m contemplating to make another batch lol. Whisk flour, sugar, baking powder, salt and nutmeg. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Thanks! I love blueberries, so I decided to make lemon blueberry muffins with yogurt. ? The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter. You cans use a flaxseed egg! “ ellabellabakery ” by the way bring you Easy and CHEAP recipes and tips and... 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