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Blueberry Lemon Muffins

Blueberry Lemon Muffins

These Blueberry Lemon Muffins are a delightful combination of tart lemon and sweet blueberries, offering a moist and tender texture thanks to the use of Greek yogurt. Perfect for breakfast or as a snack, they are easy to make and can be customized to fit dietary needs.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Plain Greek Yogurt
  • 1/2 cup Unsalted Butter (melted)
  • 2 Large Eggs
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Fresh Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Fresh Blueberries

Method
 

  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, combine the melted butter, Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
  4. Gently pour the wet ingredients into the dry ingredients and fold together until just combined.
  5. Gently fold in the blueberries.
  6. Scoop the batter into the prepared muffin tin, filling each cup nearly to the top.
  7. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
  8. Let the muffins cool in the tin for five minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour to prevent sinking. For a higher muffin top, fill the liners nearly to the brim and start baking at a higher temperature.