"BEST muffin recipe ever! Finally found THE ONE!" says one reviewer about these Lemon Berry Muffins made with Cabot Reduced Fat Greek Yogurt. Can you ask for a better recommendation? What better way to start the day (or after school activities... or movie night) than with warm, homemade muffins. Packed with Greek yogurt, fresh lemon zest and your choice of berries, these muffins will satisfy every craving.
Looking for another simple and delicious homemade muffin recipe? Check out our Strawberry Oat Muffins. Cabot has relied on our farm families to make the highest quality dairy products for over 100 years. Our commitment to quality is what makes our products stand out from the rest – and why you’ll love our recipes. We’d love for you to rate and review this muffin recipe once you’ve made it!
Ingredients
- Cooking spray
2 cups King Arthur Unbleached All-Purpose Flour
- ⅔ cup sugar, plus about 2 tablespoons for sprinkling on top
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
4 tablespoons (½ stick) Cabot Salted Butter
¾ cup Cabot Reduced Fat Plain Greek Yogurt
- 2 large eggs
- ¼ cup reduced fat (2%) milk
- 1½ tablespoons grated lemon zest plus 3 tablespoons lemon juice (about 2 lemons)
- 1½ cups fresh or frozen (not thawed) blueberries, raspberries or a mix of the two
Directions
- PREHEAT oven to 375°F. Lightly coat 12-hole muffin tin with cooking spray.
-
WHISKÂ together flour, â…” cup sugar, baking powder, baking soda and salt in large bowl.
-
MICROWAVEÂ butter in medium microwave-safe bowl just until melted. Whisk in yogurt until smooth and blended.
- WHISKÂ in eggs until completely blended, then add milk, lemon zest and lemon juice and whisk again.
-
TOSSÂ berries with dry ingredients. With spatula, scrape in yogurt mixture and fold in gently, just until no traces of dry ingredients remain.
- DIVIDEÂ batter among muffin cups. Sprinkle tops with remaining 2 tablespoons sugar.
-
BAKE for 15 to 20 minutes or until tops are browned and feel firm when lightly pressed. Let cool briefly to firm up slightly, then twist each muffin to loosen and remove from tin. Serve warm.
Recipe Note
Explore Cabot's Breakfast and Brunch recipes for more ways to cook with Greek Yogurt.
Featured Products
"BEST muffin recipe ever! Finally found THE ONE!" says one reviewer about these Lemon Berry Muffins made with Cabot Reduced Fat Greek Yogurt. Can you ask for a better recommendation? What better way to start the day (or after school activities... or movie night) than with warm, homemade muffins. Packed with Greek yogurt, fresh lemon zest and your choice of berries, these muffins will satisfy every craving.
Looking for another simple and delicious homemade muffin recipe? Check out our Strawberry Oat Muffins. Cabot has relied on our farm families to make the highest quality dairy products for over 100 years. Our commitment to quality is what makes our products stand out from the rest – and why you’ll love our recipes. We’d love for you to rate and review this muffin recipe once you’ve made it!
Directions
- PREHEAT oven to 375°F. Lightly coat 12-hole muffin tin with cooking spray.
-
WHISKÂ together flour, â…” cup sugar, baking powder, baking soda and salt in large bowl.
-
MICROWAVEÂ butter in medium microwave-safe bowl just until melted. Whisk in yogurt until smooth and blended.
- WHISKÂ in eggs until completely blended, then add milk, lemon zest and lemon juice and whisk again.
-
TOSSÂ berries with dry ingredients. With spatula, scrape in yogurt mixture and fold in gently, just until no traces of dry ingredients remain.
- DIVIDEÂ batter among muffin cups. Sprinkle tops with remaining 2 tablespoons sugar.
-
BAKE for 15 to 20 minutes or until tops are browned and feel firm when lightly pressed. Let cool briefly to firm up slightly, then twist each muffin to loosen and remove from tin. Serve warm.
