Description
A delightful recipe for lemon blueberry muffins featuring a moist Greek yogurt batter, fresh or frozen blueberries, and a refreshing lemon zest and juice flavor. Perfect for a quick breakfast or a sweet snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Fruit
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until combined; avoid overmixing to keep the batter light and tender.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking and folding them gently into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Optional: These muffins taste delicious with a lemon glaze made from powdered sugar mixed with lemon juice drizzled on top once cooled.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Muffins can be frozen for up to 2 months; thaw at room temperature before serving.
