Lemon Yogurt Muffins with Blueberries

I made these the other morning and it ended up as part of my guest post for Day 2 of my Kitchen Feature at Happy to be at Home. It started out as an attempt to make my Lemon Bundt Cake, but I didn’t have enough eggs and the ricotta was past expiration. In the end it all turned out and I’m happy to have another yummy, new recipe to share.

If you haven’t checked out Happy to be at Home, go on over now and say hello. You can find my posts here: Intro, Day 1, Day 2, Day 3, Day 4. I’ll be posting through Saturday and have very much enjoyed the opportunity to have my kitchen featured and appreciate all those who have stopped by to check out goodLife {eats}.

The muffins were a quick pick me up on a cold morning and didn’t take a ton of time to throw together. Everyone in the family was a fan – including Logan!

Lemon Yogurt Muffins with Blueberries
a goodLife {eats} creation

  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/2 c butter, softened
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 c lemon yogurt
  • zest of 1/2 of a lemon
  • 1 c fresh blueberries

Preheat oven to 350 degrees F. Line muffin tins with paper muffin cups. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Beat 1/2 of the flour mixture and yogurt at a time alternately into sugar mixture on low speed till blended. Gently stir in blueberries.

Spoon a heaping 1/4 cup of batter into each muffin tin (tip: spray a 1/4 measuring cup with cooking spray, this helps it be less sticky to scoop). Bake 15-18 minutes. Cool 3 minutes in pan on wire rack. Remove from pan to wire rack, cool.