Description
Delicious lemon blueberry muffins that combine zesty lemon flavor with sweet blueberries, perfect for breakfast or as a 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 the 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 muffin tin with paper liners to make cleanup easy later.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the melted butter, sugar, eggs, Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir gently to combine.
- Toss the blueberries with 1 tablespoon of flour, then fold them into the batter.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For best results, use fresh ingredients and do not overmix the batter. Muffins can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon blueberry muffins, breakfast, baking, snacks, brunch