• Hands-on Time

    10 min

  • Total Time

    25 min

  • Difficulty

    Not Too Tricky

  • Servings

    24 mini muffins

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Blueberry-Lemon Yogurt Mini Muffins


Blueberry Lemon Muffins

  • 1 1/2 cups white whole wheat baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free vanilla yogurt
  • 1/2 cup sugar
  • 3 large eggs
  • Grated lemon zest from one lemon
  • 1/2 cup vegetable oil
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cup blueberries


Blueberry Lemon Muffins

Preheat the oven to 350°F. Grease or put liners in a mini muffin tin.

Combine white whole wheat baking flour, baking powder and salt into a bowl.

In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.

Gently fold the blueberries into the batter. Pour the batter into the mini muffin tin wells and bake for about 25 minutes or until a toothpick placed in the center of a muffin comes out clean.

When the muffins are done, allow them to cool in the pan for 10 minutes before flipping them out onto a cooling rack.