Lemon Blueberry Greek Yogurt Muffins with a Lemon Glaze

Serves: 24 
  • 3 cups all purpose flourIMG_0441
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup Greek yogurt
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries

Lemon Glaze

  • ½ cup powdered sugar
  • 1 ½ tablespoons lemon juice
  1. Preheat oven to 425 degrees.
  2. Prepare a muffin tin with paper liners.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer, blend sugar, oil, and eggs on IMG_0418medium speed until smooth.
  5. Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
  6. Gradually add flour mixture on low speed, and mix until flour is incorporated.
  7. Fold in the blueberries gently.
  8. Scoop the batter into each muffin cup, filling them almost full.
  9. Bake at 350 degrees for 22-23 minutes. They will be just starting to turn golden brown on top.
  10. Remove the muffins from the tins and allow to cool.
  11. Once the Muffins have cooled, dip each muffin top in the lemon glaze and set to cool.
  12. Repeat with the remaining batter.



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