Lemon Blueberry Muffins (Printer-friendly)
Tender muffins bursting with fresh lemon and sweet blueberries. Ideal for breakfast, brunch, or afternoon snacks.
# What You'll 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
# How To Make It:
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 bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined; some small lumps are acceptable. Do not overmix.
05 - Toss blueberries with 1 tablespoon flour to coat, 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 18-22 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Hints:
01 -
- The tender crumb stays moist for days thanks to yogurt, making them perfect for grab and go breakfasts throughout the week
- That sparkling sugar topping creates the most delightful crunch that contrasts beautifully with the soft blueberry studded interior
02 -
- Overmixing creates tough muffins, so stop as soon as the flour disappears even if it looks slightly uneven
- Frozen blueberries work beautifully but do not thaw them first or they will turn your batter purple and make it too wet
03 -
- Spraying your paper liners with cooking spray prevents muffins from sticking to the paper
- For an extra lemon punch, add a simple lemon glaze once cooled using powdered sugar and fresh lemon juice