Ingredients

The following ingredients have 12 Servings
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain whole milk Greek yogurt
  • 1/3 cup honey ((or maple syrup))
  • 1/4 cup unsalted butter ((melted and slightly cooled))
  • 2 eggs ((lightly beaten))
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon zest
  • 2 cups blueberries

Instruction

  • Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
  • Add the flours, baking powder, baking soda, and salt to a medium bowl. Stir.
  • Stir in the yogurt, honey, butter, eggs, vanilla, and lemon zest. Gently stir in the blueberries. (The batter will be thick.)
  • Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
  • Bake for 18-20 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
  • Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.