Blueberries are one of my favorite things. They’re in some of my favorite recipes, I like to pick them myself, I eat them in smoothies and on top of cereal and by the handful. So when I think warm weather I think fresh blueberries. The last couple weeks we’ve had a few warmer “teaser” days when the temps reach up into the mid 50s and 60s….so wonderful and gets me craving spring. And a couple of days later the temperature plummets and we get 6 inches of snow! As long as March goes out like a lamb, then I guess I’m okay with it coming in like a lion.
Anyways, I love blueberries and so I decided to create these Lemon Blueberry Muffins as a twist on the classic Betty Crocker recipe we used growing up. If you want to learn how to cook I recommend buying the Betty Crocker cookbook, the red spiral one, and cooking your way through it. It has really clear directions and cooking tips, plus great basic recipes. I got mine when I was 16 or so and it is well-loved!
For the lemon blueberry muffins I substituted Greek yogurt for some of the original oil to make them a touch healthier. I also reduced the sugar just a bit too. The lemon flavor gives them a pizzazz and elevates them above the ordinary. Also, I love the way my hands smell after grating lemon peel. For a bit of extra texture and prettiness I added a sprinkle of my favorite honey-oat granola on top too.
- 3/4 cup milk
- 1 large egg
- 1/3 cup plain or vanilla Greek yogurt
- 2 tablespons butter, melted
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- zest of 1 1/2 medium lemons about 2 teaspoons zest, not packed down
- 1 cup fresh or frozen, thawed and drained blueberries
- 1/2 cup granola -optional
- Preheat oven to 400. Zest lemons. In 4 cup mixing bowl Lightly whisk egg, milk, Greek yogurt, and melted butter together. Add in flour, sugar, baking powder, salt, and lemon zest. Mix until just blended. Stir in blueberries being careful not to over stir. Evenly distribute lemon blueberry muffin batter evenly between 12 lined or greased muffin cups. Tops with a sprinkle of granola. Bake at 400 for 20 minutes. Muffins should be lightly browned on top.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
These easy muffins would be perfect to bring to a spring brunch! My MOPS groups has brunch together every other week so I love trying out new recipes on my friends there! Thanks to excessive snow we’ve had some cancellations, but I suppose that just means more muffins for me. 😉
Now that I’m in the home stretch of pregnancy I’m eating smaller, more frequent meals and I have enjoyed these lemon blueberry muffins as a bigger snack/smaller meal with a banana and a glass of almond milk. For some reason when pregnant breakfast always tastes good to me. Okay, breakfast ALWAYS sounds good to me, pregnant or not! Hope you enjoy these delicious blueberry muffins!
[tweetthis]Delicious and light, these Lemon Blueberry Muffins are perfect for a spring brunch! #yum #recipe #breakfast[/tweetthis]
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What is your favorite type of muffin?
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