I just can’t get enough of these blueberry lemon muffins! Not only are they adorable (they’re made in mini-bunt muffin pans, and let’s face it, a miniature version of anything is just “the cutest thing ever”) but they’re also healthy! How can something so deliciously adorable also be healthy? Well, they’re made with Greek yogurt instead of butter and they’re filled with juicy blueberries! YUM! If you don’t have a mini-bundt pan, don’t worry! My recipe includes directions for how to make “muffin pan” versions of these little beauties…I’ve gotchya covered!
This recipe is super easy to make and doesn’t require a lot of time. The longest task (besides the whole baking part, but that’s the oven’s job) is zesting two large lemons. if you don’t have a zester, you can use a cheese grater to do this. A zester is just a skinnier version of a cheese grater anyways!
After pre-heating the oven and spraying your muffin tins with non-stick spray, mix your “dry” ingredients (cake flour, baking powder, and salt) together and set aside.
Another thing that makes these baby bundts so delicious is that they’re make with cake flour instead of normal flour. The main difference between cake flour and your normal non-bleached flour is that cake flour is extra finely ground, giving it a softer, finer texture. You can physically feel the difference, and these characteristics are reflected in the final product of your baked goods! Just pay attention to the expiration date on the box… no one wants to eat muffins made with stale cake flour. If you want to learn more about cake flour, the kitchn has some great information.
Anyways, after mixing your dry ingredients, use an electric mister to beat the eggs and sugar together. It should look nice, thick, and yellow when you’re done. Next you’ll add in the lemon zest, Greek yogurt, canola oil, and lemon juice to complete your “wet” mixture.
It doesn’t make a difference weather you zest the lemons before you start mixing the ingredients or if you stop halfway through to do this, just make sure to WASH your lemons before doing so! Lemons are some of the dirtiest fruits, which isn’t surprising because, who knows how many times they’ve fallen off the shelf and rolled around on the dirty grocery store floor. {ew}. Since you’ll be zesting the lemon rind (the part that touches the dirty grocery store floor) right into your muffin batter, I suggest you do everyone a favor and wash your lemons using warm water and soap before the zesting activities occur.
Once your wet ingredients are mixed, complete the batter by adding the dry ingredients and mix until everything is perfectly combined. Before you pour the batter into your muffin tins you’ll need to add the frozen blueberries. Toss the blueberries in 2 tablespoons of cake flour the fold them into the muffin batter.
Make sure the oven is done pre-heating and spoon the mixture into your muffin tin. If you’re using a mini-bundt pan fill each tin up 3/4 full. If you’re using a muffin pan you need to fill each tin all the way to the top without overflowing.
Place your tin in the oven at 400 degrees F for 10 minutes. When the time goes off, leave your muffins in the oven and reduce the heat to 350 degrees. If you’re making mini bunts, cook them for 5 minutes at 350 degrees F. If you’re making muffins, cook them for 10-11 minutes at 350 degrees F.
When your mini bunts are done baking, remove them from the oven to cool so you can make the lemon glaze. All you have to do is mix together powdered sugar and lemon juice. I suggest using an electric mixer to do this. Glaze the muffins while they’re still warm. NOTE: you will NOT drench these in the lemon glaze. We want to very lightly glaze them. Dip the back of a large spoon into the glaze, and gently spread the glaze along the tops of your muffins. It won’t look like much is there, but I guarantee that it will taste delicious!
- • 1.5 cups + 2 Tbs cake flower
- • 2 tsp baking powder
- • 1 tsp salt
- • 1 cup non-fat Greek yogurt (I used Fage)
- • 1 cup granulated sugar
- • 3 large eggs
- • Zest of 2 large lemons
- • 1/2 cup canola oil
- • 2 Tbs fresh lemon juice
- • 1.5 cups frozen blueberries
- • 3/4 powdered sugar
- • 2 Tbs fresh lemon juice
- • Pre-heat oven to 400 degrees F
- • Spray a mini-Bundt pan with non-stick spray. (If making cupcakes, spray cupcake pan with non-stick spray and line each tin with paper liners).
- • In a large bowl whisk together 1.5 cups cake flower, baking powder, and salt. Set aside.
- • Use an electric mixer to whip sugar and eggs together.
- • Next, zest 2 whole lemons then add lemon zest, Greek yogurt, canola oil, and fresh lemon juice to the egg and sugar mixture. Stir until well combined.
- • Add dry ingredients to the wet mixture and stir until all ingredients are well combined.
- • In a separate bowl toss frozen blueberries and 2 Tbs cake flower until blueberries are coated in flower, then fold blueberries into muffin batter.
- • Using a large spoon, scoop batter into each mini-Bundt cup so that each cup is 3/4 full. (If making cupcakes, fill each cup all the way to the top).
- • Bake in oven at 400 degrees F for 10 minutes. After 10 minutes, leave muffins in over and reduce heat to 350 degrees F. If cooking mini-Bundts, cook muffins for an additional 5 minutes. If making cupcakes, cook muffins for an additional 10-11 minutes. Remove from oven when tops turn golden brown and toothpick comes out clean. Set aside.
- • While muffins are cooling make the lemon glaze. To do this, use an electric mixer to combine powdered sugar and fresh lemon juice. Mix until fully combined and no lumps of powdered sugar exist.
- • Remove muffins from trays. (Be careful when doing this because muffins and tins will still be warm). Using the back of a large spoon, gently brush lemon glaze over the top of each muffin and spread evenly. NOTE: you will lightly glaze each muffin. (You will use less than half of the lemon glaze).
- • Serve immediately and enjoy!
- Store in an airtight container for up to 4 days. Serve at room temperature or re-heat in microwave for 20 seconds.
