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Lemon Blueberry Muffins

Delicious Lemon Blueberry Muffins Recipe for Perfect Mornings

These Lemon Blueberry Muffins combine zesty lemon with sweet blueberries for a delicious breakfast treat.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 6 Tablespoons unsalted butter softened to room temperature
  • 0.75 cups granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs at room temperature
  • 0.5 cups plain Greek yogurt or sour cream, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 3 Tablespoons milk
  • 3 Tablespoons fresh lemon juice
Blueberries & Topping
  • 1.5 cups fresh or frozen blueberries tossed in 1 Tablespoon flour
  • 0.33 cups all-purpose flour
  • 2 Tablespoons light or dark brown sugar packed
  • 1 teaspoon lemon zest
  • 2 Tablespoons unsalted butter melted

Equipment

  • Muffin Pan
  • mixing bowls
  • whisk
  • Mixer

Method
 

Baking Instructions
  1. Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or line with cupcake liners.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, and salt together.
  3. In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add lemon zest and beat on medium speed for 1 minute. Add eggs, yogurt, and vanilla, and beat for 1 minute.
  4. With the mixer on low speed, add dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries.
  5. Spoon the batter into prepared muffin cups, filling them to the top.
  6. In a small bowl, mix all of the crumb topping ingredients together. Spoon topping on each muffin, pressing it down gently.
  7. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for an additional 18-19 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.

Nutrition

Serving: 1muffin

Notes

For added moisture, ensure butter is softened but not melted. Consider mixing in other berries for variation.

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