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Lemon Blueberry Muffins Recipe

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4 from 84 reviews

Delight in these moist and zesty Lemon Blueberry Muffins, perfect for breakfast or a sweet snack. Bursting with fresh blueberries and bright lemon flavor, these muffins are made tender and fluffy thanks to Greek yogurt and a balance of baking powder and soda. With easy preparation and a quick bake time, they are a delicious treat to enjoy any time of day.

Ingredients

Dry Ingredients

  • 1⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar

Wet Ingredients

  • ¾ cup Greek yogurt
  • 2 tablespoons milk (any type)
  • ¼ cup olive oil (or another vegetable oil)
  • 1 large egg
  • 1 lemon (grated zest)
  • ¼ cup lemon juice
  • 2 teaspoons vanilla extract

Fruit

  • 1½ cups blueberries

Instructions

  1. Mix Wet Ingredients: Preheat your oven to 350°F (180°C). Grease or line a 12-cup muffin pan with paper liners. In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, olive oil, grated lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
  2. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt if possible. Gently add these dry ingredients to the wet mixture and stir just until combined to avoid overmixing. Then carefully fold in the blueberries to distribute them evenly throughout the batter.
  3. Fill the Pan: Evenly divide the muffin batter among the 12 cups of your prepared muffin pan. For extra texture and sweetness, optionally sprinkle some brown sugar or top with slivered almonds on each muffin before baking.
  4. Bake & Cool: Place the muffin pan in the preheated oven and bake for about 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. Once baked, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overmix the batter to maintain muffin tenderness.
  • Use fresh or frozen blueberries; if frozen, do not thaw before mixing to prevent color bleeding.
  • For dairy-free version, substitute Greek yogurt with plant-based yogurt and milk with a non-dairy alternative.
  • To enhance lemon flavor, consider adding extra lemon zest or a light lemon glaze after baking.
  • These muffins freeze well; wrap individually and defrost at room temperature when needed.

Find it online: https://justsosavory.com/lemon-blueberry-muffins-recipe/