Prep Time 15 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 12
Best Season: All Seasons
Description

These Lemon Blueberry Muffins are moist, fluffy, and bursting with juicy blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or a delightful snack, they’re easy to make and require just a handful of simple ingredients. With a tender crumb and a hint of citrusy freshness, these muffins are guaranteed to become a household favorite.

Ingredients
    For the Muffins:
  • 2 cups all-purpose flour (sifted)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (melted and slightly cooled)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup Greek yogurt (or sour cream)
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 1/4 cups fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tbsp all-purpose flour (for coating the blueberries)
    • For the Topping (Optional):
  • 2 tbsp granulated sugar
  • 1/2 tsp lemon zest
Instructions
    Preheat the Oven & Prepare the Muffin Tin
  1. 1
    Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
    2. Prepare the Dry Ingredients
  2. 2
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. Mix the Wet Ingredients
  3. 3
    In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
    4. Combine Wet & Dry Ingredients
  4. 4
    Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix, as this can lead to dense muffins.
    5. Prepare the Blueberries
  5. 5
    In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
    6. Fold in the Blueberries
  6. 6
    Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.
    7. Fill the Muffin Cups
  7. 7
    Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, sprinkle the topping mixture (sugar and lemon zest) over each muffin.
    8. Bake the Muffins
  8. 8
    Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
    9. Cool and Serve
  9. 9
    Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Note
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To freeze, wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
  • For extra lemon flavor, add an additional teaspoon of lemon zest.
  • If using frozen blueberries, do not thaw them before adding to the batter.
Keywords: easy, homemade, breakfast, moist, fruity
Read it online: https://petitepanini.com/recipe/lemon-blueberry-muffins/