Brighten your day with these irresistible blueberry lemon mini muffins! Packed with the goodness of Greek yogurt and bursting with antioxidant-rich blueberries and zesty lemon, these little bites are a delightful and healthy treat perfect for any time of day. You'll be skipping the shop-bought versions once you try these!
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In a large bowl, whisk together the plain flour, salt, baking powder, and baking soda until well combined. Set aside.
In a separate bowl, whisk together the plain Greek yogurt, pure maple syrup, eggs, vanilla extract, and extra virgin olive oil until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
Lightly coat the fresh blueberries in about 0.5 tablespoon of plain flour, then gently shake off any excess. Zest the lemon.
Fold the floured blueberries and lemon zest into the muffin batter until evenly distributed.
Preheat your oven to 180°C (350°F). Lightly spray a mini muffin pan with cooking oil spray.
Using a tablespoon, divide the batter evenly among the mini muffin cups.
Bake for 18 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Let cool slightly before removing from the pan. Store the cooled muffins in an airtight container in the fridge for up to a week.
To prevent blueberries from sinking to the bottom, make sure to coat them lightly in flour before adding them to the batter.
Avoid overmixing the batter; mix until just combined to ensure light and fluffy muffins.
These mini muffins freeze well! Once cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave.