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.