Ingredients :
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon Salt
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 4 eggs
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 6 ounces fresh blueberries or 1 cup frozen
Directions :
- Move an oven rack to the middle position and preheat oven to 350 degrees. Line a muffin pan with liners and coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
- Divide the batter into the prepared muffin pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack set over a baking sheet.
