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Greek Yogurt Lemon Blueberry Muffins

Greek Yogurt Lemon Blueberry Muffins


  • 1/3 cup Butter, melted
  • 1 cup Sugar
  • 3 tbsp Lemon juice
  • 2 Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Chobani Simply 100 Vanilla Greek Yogurt
  • 2 tbsp Lemon zest
  • 1 cup Blueberries, fresh or frozen
  • 3/4 cup Powdered sugar
  • 2 tbsp Lemon juice


  1. Preheat oven to 375 F.
  2. Line muffin tin with liners. This will make 12-15 muffins.
  3. Whisk together the melted butter, sugar, lemon juice, eggs and vanilla.
  4. In a separate bowl, mix together the flour, baking powder and salt.
  5. Add the flour mixture to the butter mixture alternately with the yogurt, stirring gently.
  6. Fold in lemon zest and blueberries, careful not to over mix.
  7. Pour batter into the lined muffin cups, filling each about 1/2 way. Bake for 25 minutes.
  8. Allow muffins to cool in the tin about 15 minutes, then move to a wire rack.
  9. Mix together 3/4 cup powdered sugar, 2-3 tbsp lemon juice and about 1 tsp of lemon zest to form a glaze. Drizzle muffins with the glaze while still warm.
  10. Serve immediately or at room temperature.


Recipe adapted from NestOfPosies-blog.com


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