Description
These lemon blueberry muffins are a delightful combination of zesty lemon and sweet blueberries, perfect for breakfast, brunch, or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/4 cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating blueberries)
- 2 tbsp granulated sugar (for topping)
- 1/2 tsp lemon zest (for topping)
Instructions
- Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, whisk the melted butter, sugar, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Toss the blueberries with 1 tablespoon of flour in a small bowl.
- Fold the blueberries into the batter using a spatula.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Sprinkle the topping mixture of sugar and lemon zest over each muffin if desired.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, lemon, blueberry, baking, breakfast, dessert