Lemon Yogurt Cakes with Blueberries
Ingredients
Scale
- 1 cup lemon flavored yogurt
- 3 eggs
- 1/2 cup honey
- 1/2 cup olive oil
- 2 lemons (use the zest and the juice)
- 2 teaspoons vanilla
- 1 1/2 cups flour (I used whole wheat)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or kosher salt
- 1/2 cup fresh blueberries
- few tablespoons powdered sugar, to sift on top
Instructions
- Preheat oven to 350 degrees F and line or grease a cupcake pan. We made mini muffins and mini bundt cakes but any shape will work.
- Combine wet ingredients in a large bowl, stirring together. Add flour, baking powder and salt, stir until almost combined then toss in the blueberries. Stir one more time but only until all ingredients are incorporated.
- Fill muffin pans almost all the way full and bake for 15-18 minutes.
- Sift powdered sugar on top and serve immediately (or skip the powdered sugar and store in the fridge or freezer.)