“This recipe is based on Ina Garner recipe from Food Network with a few changes for added flavor.”
18 muffins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F. Place liners in muffin tin.
  2. In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
  3. With the mixer on low speed, add the eggs 1 at a time.
  4. Then, add the vanilla,yogurt, and milk.
  5. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
  6. In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
  7. Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
  8. Fold in the 2 cups of blueberries and lemon zest with a spatula and be sure the batter is completely mixed.but do not overmix.
  9. Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
  10. Top each muffin with two blueberries from 1/2 cup of blueberries.
  11. Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

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