Get ready to transform your ordinary breakfast or snack time into an extraordinary culinary adventure! These Greek Yogurt Blueberry Lime Muffins are not just another muffin recipe – they're a symphony of flavors that will tantalize your senses and leave you craving more. Imagine biting into a perfectly moist, zesty muffin packed with juicy blueberries and a hint of bright lime, all while enjoying the rich, creamy goodness of Greek yogurt. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves mind-blowing baked treats, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together Greek yogurt, sugar, eggs, vegetable oil, vanilla extract, and lime zest until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in fresh blueberries, using a light hand to prevent crushing the berries and turning the batter blue.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crisp, sweet crust.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and Greek yogurt are at room temperature for smoother mixing and better texture.
- The Gentle Fold Technique: When incorporating dry ingredients and blueberries, use a light, folding motion to keep the muffins tender. Overmixing is the enemy of fluffy muffins!
- Blueberry Protection: Toss your fresh blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom and helps distribute them evenly.
- Zest Hack: Use a microplane or fine grater for the lime zest to get maximum flavor without the bitter white pith.
- Muffin Tin Prep: Use high-quality paper liners or generously grease your tin to ensure easy removal and a perfect muffin shape.
- Freshness Tip: These muffins freeze beautifully! Store in an airtight container for up to a month and reheat for a quick, delicious treat.
- Customization Option: Feel free to swap blueberries with raspberries or add a sprinkle of sliced almonds on top for extra crunch.
Nutrition Facts
Calories: 156kcal
Carbohydrates: 22g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 32mg
