Description

These Lemon Blueberry Muffins are a perfect blend of zesty lemon and sweet blueberries, making them a delightful treat or snack. Simple to prepare, they are great for breakfast or any time you want a tasty homemade snack. Enjoy the irresistible flavor that keeps everyone coming back for more!

Ingredients

Scale

1 cup sugar
2 tbsp lemon zest
¼ cup butter (softened)
2 eggs
¼ cup lemon juice
¾ cup yogurt
¼ cup oil (like avocado oil or canola oil)
1 tsp vanilla
1 ½ cup blueberries
2 cups all purpose flour (divided)
2 tsp baking powder
½ tsp salt

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Instructions

Preheat the oven to 425°F and prepare a muffin tin with liners or nonstick spray.
In a large bowl, combine sugar and lemon zest. Press them together with fingers until fragrant, about 20 seconds. Set aside 1 tablespoon of this mixture.
To the same bowl, add softened butter and cream together using a mixer. Mix in eggs, lemon juice, yogurt, oil, and vanilla until well combined.
In a small bowl, coat blueberries with ¼ cup of flour by tossing them together.
In another bowl, mix remaining flour (1 ¾ cups), baking powder, and salt.
Gradually add dry ingredients into the wet mixture and fold gently until only a bit of flour is visible. Then, add the blueberries and mix until the flour is fully incorporated.
Distribute the batter evenly into the muffin tin, topping each muffin with the reserved lemon sugar mixture.
Bake at 425°F for 10 minutes, then reduce heat to 375°F and continue baking for another 10 minutes.
Allow muffins to cool in the tin for at least 5 minutes before transferring to a wire rack.

Notes

For best results, make sure to use fresh blueberries.
These muffins can be stored in an airtight container for up to a week.
You can substitute the yogurt with sour cream for a richer taste.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg