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Lemon Blueberry Muffins

Delicious Lemon Blueberry Muffins for a Bright Morning Start

Elevate your breakfast with these delightful Lemon Blueberry Muffins, bursting with flavor and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 1 cup Granulated sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons Baking powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking soda Essential for achieving soft texture.
  • 1/2 teaspoon Salt Enhances the overall flavor.
  • 1 cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
  • 1 large Egg For a vegan option, use a flax egg or applesauce.
  • 1/3 cup Vegetable oil Melted butter or applesauce are great alternatives.
  • 1 teaspoon Vanilla extract
  • 1/4 cup Lemon juice Adjust for more zing.
  • 1 tablespoon Lemon zest
  • 1 cup Blueberries Fresh are ideal; frozen works well too.
For the Streusel Topping
  • 1/4 cup Butter Can substitute with coconut oil for dairy-free option.
  • 1/2 cup Flour
  • 1/4 cup Brown sugar Can use granulated sugar for a lighter color.
  • 1 teaspoon Cinnamon Adjust based on your taste preference.
  • 1/2 cup Oatmeal Can be replaced with crushed nuts.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the Greek yogurt, egg, vegetable oil, vanilla extract, lemon juice, and zest together.
  4. Gently fold the wet mixture into the dry ingredients, stirring just until combined. Add the fresh blueberries gently.
  5. In a small bowl, combine the ingredients for the streusel topping and mix until it resembles coarse crumbs.
  6. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full, and sprinkle the streusel topping over each muffin.
  7. Bake for 15-20 minutes, checking after 15 minutes for doneness with a toothpick.
  8. Once baked, let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep your muffins light and fluffy. Store in an airtight container at room temperature for up to 3 days.

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