Heat the oven to 180C/160C fan/gas 4. Preheat the oven to 400 degrees. Slightly sweet, flavored with real lemons, vanilla, with a moist and crumbly texture. Yippee!! A pillow-soft and super moist blueberry-filled muffin made with yogurt and fresh lemon zest. It’s how I feel when I pop one in my mouth. In a large bowl mix flour, baking powder, bicarb, salt and lemon zest. The intention is to sprinkle the reserved lemon zest over the muffins and on top of the glaze. Add egg, butter and lemon juice and mix well. I also baked at 375 degrees (non-convection since I didn't want browning) and only for about 16 minutes. Amazingly Delicious Greek Yogurt Lemon Muffins with Vanilla, 200 calories / Standard Muffin; 71 calories / Mini Muffin. Prepare a muffin tin with paper liners. Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Another round for this weekend. So if you can’t find lemon Greek yogurt, go for vanilla-flavored Greek yogurt. Bake the muffins in the preheated oven for 17 to 19 minutes, or until golden. Delicious. Preheat the oven to 375 degrees. why no picture, just made them and can*t wait to taste* they are cooling now*****. In a medium bowl, mix together flour, baking powder, baking soda, and salt. We really love them — in fact, on repeat in the kitchen as we speak. The recipe is written for a standard 12-cup muffin tin. I used plain 2% balkan style yogurt.. if I had used greek I think the batter would have been too dry. Cook Time: 25 minutes. 1/4 teaspoon salt For the muffins: Preheat oven to 200 C / Gas 6 and grease a 12-hole muffin tin or line with muffin cases. In a separate bowl whisk together yoghurt, sugar and vanilla sugar. Thank you for trying them and letting us know! Ingredients. Lemon yogurt muffins are a versatile muffin base made with Greek yogurt that can be made into lots of variations with simple swaps. 1 3/4 cups all-purpose flour 3/4 cup sugar 1 tablespoon grated lemon peel 1 tablespoon lemon zest (1 large lemon, reserve 1 to 2 teaspoons to sprinkle on top) I recently updated the recipe card function for the website and there have been a couple of “carriage return” errors in that update. About the messy part, that is true, I put a cookie sheet under my muffin pan to catch the over flow and I found using a gravy ladle helpful when adding the sauce to the tops. Lemon Blueberry Breakfast Muffins. Fill each muffin cavity and bake, 12-14 minutes until the tops are golden and a toothpick inserted in the middle comes out clean. Preheat oven to 220C/425F degrees. In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. Spoon over warm muffins. My favorite lemon glaze includes 2 Tbsp of melted butter so this is an option, also I cool it in the refrig before putting on top of cooled muffins so the goodness stays on top of the muffin.Best muffin recipe I have come across otherwise. I’m in the process of making these but haven’t taste-tested yet. This recipe will yield about 36 mini muffins. Divide the batter evenly into the muffin cups – I like to use a large cookie scoop — and fill each cup 2/3 full. I use lemon Greek yogurt in these muffins. And that is optional! This site uses Akismet to reduce spam. ★☆ I LOVE those too, Jenni! In a separate bowl combine egg, yogurt, milk, lemon … I lowered the oven temp to 375 and baked the muffins for 20 minutes. Fill greased or paper-lined muffin cups two-thirds full. In a large bowl, combine the first six ingredients. These are the moistest little mini muffins ever – that starts with 1/2 cup of Greek yogurt in the batter. Prep Time: 5 minutes. 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