Lemon Blueberry Muffins

by Brenda LangtonTastemaker in Residence - The Spoonriver Cookbook

This is a sweet muffin made with yogurt, which gives it a slight tang and a light, tender texture. These muffins are delicious for a midmorning snack or Sunday brunch. 

Makes 12 Large Muffins







3 cups unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 Tbsp. unsalted butter, softened
1/4 cup vegetable oil
3/4 cup sugar
1 Tbsp. grated lemon zest
2 eggs
1 1/2 cups low-fat plain yogurt
6 oz. (1 1/2 cups) fresh blueberries


  1. Preheat the oven to 375° 
  2. Grease a 12-cup muffin tin with butter or line it with paper baking cups
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl and set it aside.
  4. In another bowl, cream the butter, oil, sugar, and lemon zest with an electric mixer until the mixture is light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Beat in half of the dry ingredients. 
  7. Add one-third of the yogurt.
  8. Beat in the remaining dry ingredients in two batches, alternating with the yogurt, until the batter is well blended.
  9. Fold in the blueberries.
  10. Divide the batter evenly among the cups in the muffin tin.
  11. Bake until the muffins are golden brown, about 20 to 25 minutes.
  12. Place the pan on a wire rack to cool for 5 minutes. Remove the muffins from the tin and serve them warm.