Lemon Blueberry Muffins (Printable)
Zesty lemon meets sweet blueberries in these tender, golden muffins ideal for breakfast or afternoon snacking.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for tossing blueberries
→ Topping
14 - 2 tablespoons coarse or sanding sugar
# Steps:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined—do not overmix or muffins will be tough.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if using.
07 - Bake for 18 to 22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The lemon zest makes these smell absolutely incredible while baking
- These muffins stay incredibly moist for days thanks to the yogurt
- The batter comes together in just one bowl with minimal effort
02 -
- Overmixing makes muffins tough, so stop as soon as the flour disappears
- Frozen blueberries do not need to be thawed first or they will bleed into the batter
- The muffins are done when they spring back when gently pressed in the center
03 -
- Room temperature ingredients blend more smoothly and create a finer crumb
- Greek yogurt makes these even richer and more protein packed