Indulge in the perfect combination of tangy lemon and juicy blueberries with these irresistible lemon blueberry muffins.
Bursting with flavor and moist texture, these muffins are a delightful treat for breakfast, brunch, or a quick snack on the go.
The zesty lemon adds a refreshing brightness, while the sweet blueberries provide bursts of juicy goodness in every bite.
Whether you’re a fan of citrus flavors or simply love the classic pairing of lemon and blueberry, these muffins are sure to become a favorite in your household.
Follow along for a step-by-step guide on how to make these delectable lemon blueberry muffins from scratch.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease the cups with cooking spray.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the Wet Ingredients
In a separate bowl, whisk together the Greek yogurt, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.
Be careful not to overmix; a few lumps in the batter are okay.
Fold in the Blueberries
Gently fold the fresh blueberries into the muffin batter until evenly distributed.
Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake the Muffins
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve the lemon blueberry muffins warm or at room temperature.
Nutritional Facts
- Servings: 12 muffins
- Calories per serving: 180 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g
FAQ’s
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe.
Be sure to thaw them and pat them dry with paper towels before folding them into the muffin batter to prevent excess moisture.
2. Can I use lemon extract instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use lemon extract as a substitute.
Start with 1/2 teaspoon of lemon extract and adjust to taste.
3. Can I substitute the Greek yogurt with sour cream?
Yes, you can substitute sour cream for Greek yogurt in equal amounts.
Both ingredients provide moisture and tanginess to the muffins.
4. How should I store leftover muffins?
Store leftover lemon blueberry muffins in an airtight container at room temperature for up to 3 days.
Alternatively, you can freeze the muffins in a resealable plastic bag or container for up to 2 months. Thaw at room temperature before serving.
5. Can I add a streusel topping to the muffins?
Absolutely! A streusel topping made with flour, sugar, and butter can be sprinkled over the muffins before baking for added texture and sweetness.
Simply mix the streusel ingredients together until crumbly and sprinkle over the muffin batter before baking.