Description
These Lemon Blueberry Muffins are a delightful combination of tangy lemon and sweet blueberries, making them the perfect treat for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
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
Blueberries:
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry: Gently fold wet ingredients into dry until just combined.
- Add blueberries: Toss blueberries in flour, then fold into batter.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes.
- Cool: Let muffins cool before serving.
Notes
- Try adding a lemon glaze for extra sweetness.
- Store in an airtight container or freeze for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
