These Healthy Lemon Blueberry Muffins are THE most moist, cake like muffin on our entire site. Made with fresh blueberries, lemon, creamy yogurt they are also packed with nutrition and less sugar than most other muffins out there!
Course: Breakfast, Snack
Keyword: Lemon Berry Muffin
1/4cupGreek yogurt, plain
1tbsplemon juicefresh squeezed
Preheat the oven to 400°F. Spray muffin cups lightly with cooking spray or use muffin liners.
Combine the flours, sugar, baking powder, and salt in a large bowl.
In a small bowl, whisk together the oil, yogurt, buttermilk, lemon juice, lemon zest and egg until incorporated.
Add the wet ingredients to the dry and mix just until combined. Gently fold in the blueberries.
Divide batter evenly among the muffin cups (using an ice cream scoop works great here if you have one!).
Bake for 18 minutes or until golden on top and the muffins bounce back when touched.
Cool on a wire rack before serving.
These muffins will be fluffier and moist if you use room temperature ingredients - specifically the yogurt, buttermilk, and egg. *If you are looking for the original recipe, here it is: