These Whole Wheat Blueberry Lemon Muffins made with yogurt are tender, moist and fluffy. In less than 30 minutes you can treat yourself and your family to bakery-fresh muffins straight from your own oven!
Place a rack in the centre of your oven and preheat oven to 375ºF.
In a large bowl, whisk together the whole-wheat pastry flour, all purpose flour, baking powder, salt and baking soda.
In a separate bowl, whisk the sugar, butter and eggs until mixture is well combined. Add the milk, yogurt, lemon zest and vanilla extract and whisk together until smooth.
Add the dry ingredients to the wet mixture and fold batter with rubber spatula until almost combined.
Add the blueberries to the batter and gently fold in. Do not overmix as this causes the muffins to be tough.
Spoon the batter into the greased or paper-lined muffin cups dividing the batter evenly in the 12 muffin cups.
Bake for 18 to 20 minutes or until muffins are golden and a toothpick inserted inside comes out clean or with a few crumbs.
Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes.
Remove the muffins from the pan and place onto a wire rack to cool.
Notes
Store the muffins in an airtight container at room temperature for up to two days. To keep the muffins fresh longer store in an airtight container in the refrigerator. You can also freeze the muffins for up to 3 months.