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Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Mix these dry ingredients together with a fork until well combined. Set aside.

In a separate large bowl, add the softened butter and 3/4 cup of granulated sugar. Whisk them together until light and fluffy.

Add the 2 eggs to the butter and sugar mixture and whisk until well combined.

Stir in the vanilla Greek yogurt, milk, and vanilla extract. Then, add the lemon zest and fresh lemon juice. Whisk everything together until well combined.

Gradually add the dry ingredient mixture to the wet ingredient mixture, a little bit of flour at a time, mixing until just combined. Be careful not to overmix the batter.

Add the blueberries to the batter. Use a spatula to gently fold them in to avoid squishing them.

Fill each cupcake liner with the muffin batter all the way to the top.

Sprinkle about 1/4 teaspoon of granulated sugar on top of each filled muffin cup for a sweet crust.

Place the muffin pan into the preheated oven and bake at 425°F for about 24 minutes, or until golden brown and cooked through. A toothpick inserted into the center of a muffin should come out clean.

Once baked, remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.


Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Mix these dry ingredients together with a fork until well combined. Set aside.

In a separate large bowl, add the softened butter and 3/4 cup of granulated sugar. Whisk them together until light and fluffy.

Add the 2 eggs to the butter and sugar mixture and whisk until well combined.

Stir in the vanilla Greek yogurt, milk, and vanilla extract. Then, add the lemon zest and fresh lemon juice. Whisk everything together until well combined.

Gradually add the dry ingredient mixture to the wet ingredient mixture, a little bit of flour at a time, mixing until just combined. Be careful not to overmix the batter.

Add the blueberries to the batter. Use a spatula to gently fold them in to avoid squishing them.

Fill each cupcake liner with the muffin batter all the way to the top.

Sprinkle about 1/4 teaspoon of granulated sugar on top of each filled muffin cup for a sweet crust.

Place the muffin pan into the preheated oven and bake at 425°F for about 24 minutes, or until golden brown and cooked through. A toothpick inserted into the center of a muffin should come out clean.

Once baked, remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.
