Description

These Lemon Blueberry Muffins offer a delightful balance of sweet blueberries and zesty lemon flavor, making them an ideal choice for breakfast or a snack. They’re easy to make with simple ingredients like yogurt, eggs, and butter, ensuring you can whip up a batch quickly. Enjoy these fluffy muffins fresh from the oven, perfect for sharing with loved ones.

Ingredients

Scale

1 cup sugar
2 tbsp lemon zest
¼ cup butter (softened)
2 eggs
¼ cup lemon juice
¾ cup yogurt
¼ cup oil (like avocado oil or canola oil)
1 tsp vanilla
1 ½ cup blueberries
2 cups all purpose flour (divided)
2 tsp baking powder
½ tsp salt

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Instructions

Preheat the oven to 425°F and prepare a muffin tin with liners or nonstick spray.
In a large bowl, combine sugar and lemon zest, pressing together until fragrant. Set aside 1 tablespoon of this mixture.
Add softened butter to the bowl and cream with a mixer. Then, add eggs, lemon juice, yogurt, oil, and vanilla, stirring to combine.
In a separate small bowl, toss blueberries with ¼ cup of flour to coat them.
In a medium bowl, mix remaining flour (1 ¾ cup), baking powder, and salt together.
Combine the dry ingredients into the wet mixture and gently fold until some flour is still visible. Add the coated blueberries and stir gently until flour disappears.
Divide the batter into the muffin tin, yielding 16 muffins. Sprinkle with reserved lemon sugar.
Bake at 425°F for 10 minutes, then reduce the heat to 375°F and bake for another 10 minutes.
Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool.

Notes

Ensure the butter is softened for easier mixing.
You can substitute lemon juice with fresh lemon zest for a stronger flavor if preferred.
These muffins can be stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 115mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg