Lemon Yogurt Blueberry Muffins

1 ½ cups + 1 Tbsp all-purpose flour

2 Tbsp baking powder

½ tsp kosher salt

1 cup + 1 Tbsp sugar

1 cup plain yogurt (regular or low fat)

3 large eggs

2 tsp grated lemon zest (approximately 2 lemons)

½ tsp pure vanilla extract

½ tsp cinnamon

½ cup vegetable oil

1 cup fresh blueberries

1/2 cup poppy seeds


Preheat the oven to 350 degrees F.

Grease and flour a 12 piece muffin tin. In a bowl, sift together 1 ½ cups flour, baking powder, and salt.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, cinnamon and oil.

Gently mix the dry and wet ingredients together. Mix the blueberries with the last 1 Tbsp. of flour and fold them very gently into the batter along with the poppy seeds.

Pour the batter into the muffin tin  and bake for about 25 minutes, or until a toothpick inserted into the muffin comes out clean.

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