Lemon Blueberry Muffins (Printable)
Moist muffins bursting with fresh lemon and sweet blueberries, ideal for morning treats.
# 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 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, granulated sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, vegetable oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined; do not overmix as this will result in tough muffins.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to prevent them from sinking to the bottom during baking. Gently fold into the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle coarse sugar over tops if desired.
07 - Bake for 18 to 22 minutes 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 before serving.
# Expert Pointers:
01 -
- The fresh blueberries burst in your mouth creating little pockets of sweetness that balance the lemon perfectly
- These muffins stay moist for days thanks to the yogurt making them perfect for meal prep breakfasts
02 -
- Overmixing will make these tough and dense so stop mixing the moment the flour disappears
- Frozen berries work beautifully but toss them while still frozen so they do not bleed into the batter
03 -
- Room temperature ingredients blend better so set your eggs and yogurt out about thirty minutes before baking
- Fresh blueberries are lovely but frozen ones actually hold their shape better during baking