Blueberries are one of my favorite spring and summer fruits. Every summer I make some blueberry muffins. Last summer I made ricotta-lemon blueberry muffins. They were amazing you should try those as well. This time I couldn’t find ricotta in the store so I decided to make some blueberry muffins with Greek yogurt. They were flavorful, soft, and moist. I topped them with some sugar rubbed with lemon and orange zest. Which gave them a nice extra kick.

Ingredient Substitutions

Butter: You can leave the butter and use only yogurt or you can switch the butter to vegetable oil. I like the flavor of butter that is why I decided to use some. If you skip the butter you can add some butter extract but it is optional. The texture and the flavor may alter if you alter the recipe.

Blueberry: I used fresh blueberries because they are in season currently. But you can use frozen blueberries as well or other fresh or frozen fruits. Apples, strawberries, blackberries, or frozen berry mix. It is up to you. If you use frozen fruits toss them in some flour to coat and prevent sticking and sinking to the bottom of the muffins.

Flour: I used all-purpose flour, but you can use half all-purpose flour, and half whole wheat flour mixture.

Egg: If you are allergic to eggs try replacing them with flax egg. To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Or use 1/4 cup (about 65 grams) unsweetened apple sauce to replace 1 egg (So in this recipe 130 g) or 1/4 cup (65 grams) mashed banana to replace one egg.

Ingredients

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2/3 cup (150 ml) milk (room temperature)
• 1/4 cup (60 g) unsalted butter (melted and cooled)
• 3/4 cup (60 g) Greek yogurt (room temperature) (it can be other type of non-flavored yogurt too)
• 2 large eggs (beaten, room temperature)
• 1 or 1 and 1/2 cup frozen or fresh blueberries
• vanilla extract
• coarse sugar rubbed with lemon and orange zest (optional) (I eyeballed the measurements…I used the zest of 1 lemon and 1 orange plus about 1/2 cup of sugar)

Blueberry Muffin Baking Instructions

1. Line a muffin pan with paper liners or coat it with cooking spray; set aside.
2. In a medium-sized bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
3. In a medium bowl, whisk the milk, melted butter, Greek yogurt, vanilla, and eggs together until well combined.
4. Add the wet mixture to the dry mixture and stir with a silicone spatula just until combined.
5. Now add the washed, pat dried berries to the batter or the thawed, flour-coated berries. Or chocolate chips if you don’t like fruit. Gently fold them into the batter.
6. Divide the batter evenly between the muffin cups and sprinkle the tops with the zest flavored coarse sugar if used.
7. Bake for 20-25 minutes at 350°F / 175-180°C, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
8. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
9. This amount of batter makes about 12 medium-sized muffins. These are not those huge store-bought look-alike muffins.

Let me know if you try this recipe…Use #cutecuisine on Instagram. I would love to see your creations. Follow me or tag me on Instagram at @cute_cuisineee

How to store muffins

Store the muffins in an airtight container or a zip-lock bag. Make sure to line the container or a zip-lock bag with a paper towel and store them in a single layer. Then place another layer of paper towel on top of the muffins as well. You can put them in the refrigerator. They keep fresh for up to 3-5 days in the fridge.

Muffins can keep fresh for up to 3 months. Because you sort of lock in the moisture and flavor by freezing them. And when you need a muffin, and can easily grab one as needed. The easiest method is once again to use zip-lock bags and place muffins in a single layer inside the bag.  It’s important to get as much air out of the bag as possible before sealing it.