Blueberry Yogurt Coffee Cake Muffins
Blueberry Yogurt Coffee Cake Muffins are the perfect blend of moist texture and vibrant flavors, ideal for breakfast or a delightful snack. Infused with zesty lemon and studded with fresh blueberries, these muffins also feature a sprinkle of cinnamon sugar on top for an irresistible finish. Made with Greek yogurt and whole wheat flour, they offer a healthier option without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 stick salted butter
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup plain Greek yogurt
- 3 eggs
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 3 tablespoons blueberry jam
- 1/2 cup granulated sugar (for topping)
- 2 teaspoons cinnamon
- 2 tablespoons butter (for topping)
Instructions
- Preheat oven to 375°F and line a muffin pan with paper liners.
- In a mixing bowl, cream together butter, sugar, and lemon zest until combined. Add Greek yogurt and mix until smooth.
- Beat in eggs one at a time until well incorporated.
- Gradually add flour, baking powder, and salt; mix gently until just combined. Fold in blueberries dusted in flour and blueberry jam lightly.
- Fill muffin cups almost to the top and optionally sprinkle with cinnamon sugar.
- Bake mini muffins for 18-22 minutes or regular muffins for 28-32 minutes until golden.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://yayarecipes.com/blueberry-yogurt-coffee-cake-muffins/