Lemon Blueberry Muffins (Printable)
Zesty lemon meets sweet blueberries in these tender, golden muffins perfect for any morning.
# 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
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into 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 to prevent sinking. Gently fold into batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes until tops are golden brown and a toothpick inserted into the center 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 Tips:
01 -
- The muffins stay incredibly moist for days thanks to the yogurt, so you can bake Sunday and still enjoy Wednesday breakfast without any dry crumbs in sight
- That burst of fresh lemon alongside sweet blueberries creates this perfect sweet-tart balance that keeps you reaching for just one more
02 -
- Overmixing is the enemy of tender muffins, so stop folding as soon as you no longer see dry flour even if the batter looks lumpy
- Room temperature ingredients combine more smoothly and give you better results, so set everything out about 30 minutes before you start
03 -
- Frozen blueberries work great here but don't thaw them first or they'll turn your batter purple and make the muffins dense
- Zesting your lemons before juicing them makes so much more sense and saves you from accidentally digging into the bitter pith