Lemon Blueberry Muffins

Make delicious lemon blueberry muffins that are perfect for a quick and easy breakfast or snack. These muffins are loaded with fresh blueberries and lemon zest, and they’re so moist and fluffy that you’ll never want to buy store-bought again!

What makes this lemon blueberry muffin recipe so good

What makes this lemon blueberry muffin recipe so good is the combination of fresh blueberries and lemon zest. The lemon zest gives the muffins a delicious citrus flavor, while the blueberries add a sweet and juicy crunch. These muffins are also super moist and fluffy, so you’ll never want to buy store-bought again!

What makes blueberry muffins healthy

What makes blueberry muffins healthy is that they are packed with antioxidants, which can help protect your body against disease. They’re also a good source of fiber, which can help keep you feeling full and satisfied throughout the day. And since they’re made with whole wheat flour, these muffins are a healthier alternative to traditional muffins made with white flour.

Can I substitute the sour cream?

Yes, you can substitute sour cream with Greek yogurt. Just make sure that you use the same amount.

Can I use frozen blueberries?

Yes, you could use frozen blueberries if that’s all you have. Be sure to thaw and drain them before using.

Do I need the parchment paper?

I feel like parchment paper is one of those steps in baking where everyone disagrees on how necessary it is. However, my testing has shown me two things:

Can I use dried blueberries?

Yes, you could use dried blueberries if that’s all you have. Be sure to soak them in a little bit of hot water before using them.

Tips for great lemon blueberry muffins

If you’re looking for a delicious and easy-to-make muffin recipe, then look no further than these lemon blueberry muffins! These muffins are loaded with fresh blueberries and lemon zest, and they’re so moist and fluffy that you’ll never want to buy store-bought again.

What makes these muffins so good is the combination of fresh blueberries and lemon zest. The lemon zest gives the muffins a delicious citrus flavor, while the blueberries add a sweet and juicy crunch. These muffins are also super moist and fluffy, so you’ll never want to buy store-bought again!

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Lemon Blueberry Muffins


  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 Mufons 1x

Description

Bakery Style Lemon Blueberry Muffins are an old classic with a fresh spring update: lemon. And lots of it! These muffins are super moist thanks to thick swirls of greek yogurt folded into the batter with fresh lemon zest. My favorite part about these muffins is the crunchy, sparkly sugar that bakes into the top of the muffins. So good!


Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • ½ cup granulated sugar
  • ½ T baking powder
  • ¼ teaspoon baking soda
  • ¼ t. Kosher salt

Wet Ingredients

  • ¾ c. whole milk greek yogurt
  • ½ t. Vanilla
  • 1 large egg
  • 4 T butter, melted and cooled
  • 1 lemon (1 t. zest + the entire lemon, juiced)
  • ¼ cup milk 

Other

  • 1 ½ cup blueberries
  • ¼ c turbinado sugar (optional)

Instructions

  1. Preheat oven to 375° F and ensure oven rack is in middle position. Grease a 12 cup muffin tin.
  2. In a large bowl, mix together the dry ingredients. In a separate bowl, whisk together wet ingredients until smooth.
  3. Add blueberries to the dry ingredients and toss lightly so the blueberries are coated in flour. This will help prevent them from sinking to the bottom of the muffin cups.
  4. Gently fold wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Divide batter evenly among the prepared muffin cups. Sprinkle some turbinado sugar over each cup of batter, if desired.
  6. Bake until a toothpick inserted in the middle comes out clean, 20–25 minutes. I usually rotate my muffin tin halfway through baking.
  7. Cool muffins for 5 minutes before removing to a wire rack. Muffins are best if enjoyed within 1–2 days.
  • Prep Time: 15
  • Cook Time: 25
  • Category: Breakfast
  • Cuisine: American

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