Greek Yogurt Blueberry-Orange Muffins

Greek Yogurt Blueberry-Orange Muffins

Blueberry muffins are a dime a dozen. So, what makes these special? 1. orange zest. 2. moist as hell. 3. prep time=10 minutes. I was sold by #1, I think lemon or orange zest makes any baked good better. Using Greek yogurt in the batter helps keep these gooey muffins super moist. Minimal ingredients means quick prep time so you can whip these up whenever the mood strikes. These Greek yogurt blueberry-orange muffins are sure to please each and every time you make them!

Greek Yogurt Blueberry-Orange Muffins

The most work you have to put forth is zesting some oranges. You need about one tablespoon orange zest. I love the way my hands smell after doing this! Preheat your oven to 375°F and line a muffin tin with liners. I sprayed my liners with a little nonstick spray also.

Greek Yogurt Blueberry-Orange Muffins

Combine one cup plain, nonfat Greek yogurt, two eggs, four tablespoons melted butter and the orange zest together in a medium bowl. Whisk these together well.

Greek Yogurt Blueberry-Orange Muffins

In a large bowl, whisk together two cups flour, 2/3 cups sugar, one tablespoon baking powder, and 1/2 teaspoon baking soda.

Greek Yogurt Blueberry-Orange Muffins

Toss one and a half cups fresh blueberries in the flour mixture.

Greek Yogurt Blueberry-Orange Muffins

Pour the liquid ingredients all at once into the dry ingredients.

Greek Yogurt Blueberry-Orange Muffins

Stir until just combined.

Greek Yogurt Blueberry-Orange Muffins

Divide batter into prepared muffin tin. Sprinkle tops with a little more sugar, just to give them those nice, crackly, bakery-style muffin tops. Skip this step if you’d like to reduce the sugar, but it doesn’t take much to get the effect. Bake for 18-20 minutes.

Greek Yogurt Blueberry-Orange Muffins

Allow the muffins to cool for five minutes before removing to a wire rack to cool completely.

Greek Yogurt Blueberry-Orange Muffins

I love having easy-to-grab, baked goods like these Greek yogurt blueberry-orange muffins ready to go in my freezer for anytime company comes or just to make a weekday breakfast a little more special. I’ve definitely been on a baking kick lately and I was very happy with the results of this recipe. I hope you enjoy making and eating these muffins as much as I did!

 



Above you will find equipment similar to what I used in this recipe.
I love my wonder cup for measuring sticky type ingredients that always seem to stick to and line the sides of traditional measuring cups. In this recipe, I used the wonder cup for the Greek yogurt. I feel you get a much more exact measurement using this measuring cup. I love mine and use it almost every time I bake!
I prefer to use a small hand-held zester as opposed to using my large box grater when I am zesting fruit. I like how much easier it is to get the zest out and is easier to clean than the box grater.
I have three muffin pans and they’re all a variation of the Wilton brand. Love each one and they’ve lasted a long time!
One of the funnest things about making muffins or cupcakes is picking out the liners! I have quite a collection of them, they come in so many fun colors and designs!

Follow along!
Greek Yogurt Blueberry-Orange Muffins
Greek Yogurt Blueberry-Orange Muffins
Print Recipe
These Greek Yogurt Blueberry-Orange Muffins are delicious with orange zest, moist as can be and prepped in less than 10 minutes!
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Greek Yogurt Blueberry-Orange Muffins
Greek Yogurt Blueberry-Orange Muffins
Print Recipe
These Greek Yogurt Blueberry-Orange Muffins are delicious with orange zest, moist as can be and prepped in less than 10 minutes!
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat your oven to 375°F and line a muffin tin with liners. Zest oranges. Combine yogurt, eggs, butter and zest together in medium bowl.
  2. Combine flour, sugar, baking powder, and baking soda together in large bowl. Toss blueberries in dry ingredients to coat. Add liquid ingredients all at once to dry ingredients and stir until just combined. Divide batter evenly in muffin tin. Sprinkle muffin tops with additional sugar if desired.
  3. Bake for 18-20 minutes. Allow to cool on cooling rack for 5 minutes before removing from tin and allowing to cool completely. Enjoy!
Recipe Notes

For more recipes like this one, check out the Desserts category!

Recipe adapted from Marlene Koch's book, "Eat what you Love, Quick & Easy."

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