Have I told you lately that I love summer produce? Because I do! This weekend we are planning a visit to our local farm to pick up several pounds of blueberries. I am so excited! While we love to eat plain blueberries by the handful, I have a long list of great recipes using blueberries that I can’t wait to share with you!
So in honor, and anticipation, of our future blueberry windfall, I would like to share with you my favorite blueberry muffin recipe.
Years ago, I was flipping through a Bon Apetit magazine, and this recipe for blueberry muffins caught my eye. It just so happened to be an advertisement for Pam Cooking Spray – go figure!
The beauty of using yogurt in baked goods means that you can use less oil/butter, which makes them a healthier option. These muffins also contain oats, which provide a little texture that goes well with the juicy blueberries. And what more can I say about the blueberry-lemon combination – it just works.
Over the years, I have made these muffins using different types of flours and yogurts. This time, I made them using whole wheat pastry flour and Greek yogurt. These muffins are just as delicious using all-purpose flour and/or regular yogurt, so use what you have or go crazy and try something different!
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 cup quick-cooking oats, uncooked
- ½ cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup plain nonfat Greek yogurt (or regular plain nonfat yogurt)
- ¼ cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- zest of 1 lemon
- Preheat oven to 425 degrees. Prepare 12-cup regular muffin pan with cooking spray or liners.
- Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl. In a small bowl, mix together yogurt, oil, egg and vanilla.
- Pour yogurt mixture into center of dry ingredients; stir until just blended. Do not over mix. Fold in blueberries and lemon zest. (Note: batter is thick)
- Divide batter evenly between prepared muffin cups. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.
These look amazing. I love blueberry muffins, my fave. Add the lemon and it`s like muffin heaven. Thanks for sharing this recipe with us.
Great post – these muffins look scrumptious! The photos are magnificent.
This is my favorite favorite baking combination 🙂
This looks terrific! I’m a blueberry fan, too! I love that you added yogurt – that’s going to make them extra moist and delicious!
I love the combo of citrus with other fruits in muffins. Soooo buzzing this one! 😀
@Kim: I totally agree with you – blueberry and lemon are an amazing combination. Thanks for yor comment!
@Viviane: Thank you so much!
@Ann: Blueberries are huge in this house – even my son eats them in great quantities. Thank you for your comment!
@Claire: Mine too – so good. Thank you for your comment!
@Janet: Thank you! 🙂
Love that flavor combination!! And the color of those muffins is gorgeous!
Beautiful muffins… Love the idea of greek yogurt