Lemon Blueberry Muffins (Printable)
Tender muffins with bright lemon and juicy blueberries, ready in 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Topping
14 - 2 tablespoons coarse or sanding sugar
# Method:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined—do not overmix as this will result in tough muffins.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired for a crunchy topping.
07 - Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Insider Tips:
01 -
- The yogurt keeps them incredibly moist for days, unlike most muffins that dry out by afternoon
- Fresh blueberries burst in your mouth while lemon zest provides this amazing aromatic backdrop that makes every bite feel like spring
02 -
- Overmixing is the number one way to ruin muffins, that tough rubbery texture comes from developing too much gluten
- Frozen blueberries can turn your batter purple and make muffins dense, so keep them frozen and work quickly
03 -
- Room temperature ingredients combine more smoothly and create a more even texture in the final muffin
- Measuring flour by weight instead of cups completely changed my muffin game, so much more consistent