Blueberry Lemon Yogurt Muffins

I LOVE these muffins. I've made them twice and both times they were a huge hit. They're ridiculously soft with sharp bursts of blueberry flavour. They’re a little sweet but not too sweet. For comments by others check out the recipe on my blog -
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Nutrition per serving    (USDA % daily values)
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Ingredients for 17 servings

1 stick (1/2 cup) margarine/butter, melted

1 egg

dash of vanilla extract

1 lemon

1 cup (ish) Plain Yogurt – I added a bit more than 1 cup; it’s sort of a loose guideline.

3/4 cups of white sugar

1/4 cup of brown sugar

A bit of raw sugar, for sprinkling on top (optional but totally worth it.)

3 cups minus 2 Tbsps flour (I know, this was annoying for me to measure but I stole this part from a different recipe & didn’t want to deviate…)

1 tsp baking soda

2 tsps baking powder

pinch of salt

dash of nutmeg

2 ish cups of blueberries



Melt butter in microwave and then add all wet ingredients & mix together.


For the lemon, grate the skin to get that delicious lemon zest & then cut the lemon in half. Squeeze the lemon juice into the wet ingredients. I actually used two lemons for zest and one lemon for juice.You could probably use two for juice as well if you want a more lemony muffin.


Mix together dry ingredients with the exception of the blueberries.


Add dry to wet, stir together with as few stirs as possible. If you find the batter is tough, you can add a dash of milk to moisten it. Then add the blueberries – try to mix them in gently without breaking them open.


Scoop spoonfuls of the mixture into a muffin pan. Sprinkle top of each muffin with raw sugar, and maybe squish in a few blueberries on top if you have extras. I baked mine for about 20 minutes, although it could take a bit longer.

View instructions at
Rose Pritchard

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