Lemon Blueberry Yoghurt Muffins

Our lemon blueberry yogurt muffin recipe is a delectable choice for dessert. With a few ingredients and Betty Crocker™ 97% Fat Free Blueberry Muffins Mix, you can make a taste sensation right in your own kitchen. The recipe only takes 40 minutes of your time! Like the lemon blueberry yoghurt muffins? Tell us about this recipe on Facebook.

Difficulty Level

Lemon Blueberry Yoghurt Muffins

Our lemon blueberry yogurt muffin recipe is a delectable choice for dessert. With a few ingredients and Betty Crocker™ 97% Fat Free Blueberry Muffins Mix, you can make a taste sensation right in your own kitchen. The recipe only takes 40 minutes of your time! Like the lemon blueberry yoghurt muffins? Tell us about this recipe on Facebook.

  • 40 min Total Time

Ingredients

  • 1 500g Betty Crocker™ 97% Fat Free Blueberry Muffins Mix
  • 3/4 cup water (180ml)
  • 1 extra large egg
  • 1/2 cup low fat natural yogurt
  • 3 teaspoons finely grated lemon rind
  • Lemon curd, to serve
  • Low fat natural yogurt, extra, to serve

Instructions Hide Images

Preheat oven for 10 minutes at 180°C (160°C fan-forced oven). Lightly grease a non-stick 12-cup (1/3 cup) regular muffin pan.

Stir Muffin Mix, water, egg, yogurt and lemon rind in a medium bowl until just combined. Spoon batter into muffin pan, filling each cup about 2/3 full.

Snip corner of Blueberry Pouch. Insert tip of pouch into the centre of muffin mixture and squeeze gently to add a small amount of berries. Divide berries evenly between each muffin cup. Using a skewer, swirl the berries through the batter.

Bake for 15-20 minutes or until golden and tops spring back when lightly touched in the centre. Cool in pan for 5 minutes, then remove and cool on a wire rack. Cut tops off cooled muffins. Spread bases with a little lemon curd and an extra dollop of yogurt. Replace tops and serve.

The addition of low fat natural yogurt and lemon curd will increase the fat content of the muffins.

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