Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup plain Greek yogurt
1/2 cup milk (any)
1 large egg
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries (tossed lightly in 1 tsp flour to prevent sinking)
Instructions
Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk Greek yogurt, milk, egg, melted butter, vanilla, lemon juice, and zest until smooth.
Gently fold wet ingredients into the dry mixture until just combined (do not overmix).
Fold in blueberries.
Divide batter evenly into muffin cups, filling about 3/4 full.
Bake for 12–15 minutes, or until tops are golden and a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Use fresh blueberries for best results, but frozen can work if not thawed first.
For extra lemon flavor, add a little more zest to the batter or drizzle with lemon glaze.
These bites store well in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1bite
- Calories: 92 kcal
- Sugar: 6g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg