Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoon oil
- 1/4 cup Greek yogurt, plain
- 2/3 cup buttermilk
- 1 tbsp lemon juice (fresh squeezed)
- 1 tbsp lemon zest
- 1 large egg
- 1 cup blueberries
Instruction
- Preheat the oven to 400°F. Spray muffin cups lightly with cooking spray or use muffin liners.
- Combine the flours, sugar, baking powder, and salt in a large bowl.
- In a small bowl, whisk together the oil, yogurt, buttermilk, lemon juice, lemon zest and egg until incorporated.
- Add the wet ingredients to the dry and mix just until combined. Gently fold in the blueberries.
- Divide batter evenly among the muffin cups (using an ice cream scoop works great here if you have one!).
- Bake for 18 minutes or until golden on top and the muffins bounce back when touched.
- Cool on a wire rack before serving.