Lemon Blueberry Muffins
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 20 muffins 1x
- Category: Breakfast
Description
Tender, moist and loaded with blueberries, these Lemon Blueberry Muffins are a simple make ahead breakfast recipe that are sure to become a staple in your household.
Ingredients
2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
1 cup fresh blueberries
1¼ cup low-fat vanilla Greek yogurt
1 cup packed light brown sugar
¼ 2% reduce-fat milk
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 large egg, lightly beaten
2 tablespoons granulated sugar
Instructions
- Preheat oven to 375°F.
- Combine 2 cups flour, ½ cup oats and next 3 ingredients in a large bowl, stirring with a whisk. Stir in blueberries and toss until coated with flour mixture making sure not to crush berries. Make a well in the center of the mixture.
- Combine yogurt and next 5 ingredients in a small bowl; add to flour mixture, stirring just until moistened. Batter will still be lumpy. Do not overstir batter.
- Fill 20 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Spoon batter into prepared muffin cups. Sprinkle granulated sugar evenly over muffins.
- Bake at 400°F for 15 to 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately and cool 5 minutes on wire racks.