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Lemon Blueberry Muffins

Lemon Blueberry Muffins Bursting with Moist Flavor

Delicious Lemon Blueberry Muffins filled with fresh blueberries and zesty lemon, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 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 Consider gluten-free flour for an alternative.
  • 1 cup Granulated Sugar Brown sugar can deepen flavor.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Salt
  • 1 cup Greek Yogurt Swap for sour cream or non-dairy yogurt for vegan.
  • 2 large Eggs Use flax eggs or chia seeds for vegan.
  • 1 cup Fresh Blueberries Frozen blueberries work too—add them in frozen.
  • 1 tablespoon Lemon Juice Bottled lemon juice can substitute fresh.
  • 1 tablespoon Lemon Zest
  • 1/3 cup Vegetable Oil Melted butter or applesauce can be used.
  • 1 teaspoon Vanilla Extract Almond extract can be used for unique flavor.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Whole wheat can be used for a heartier version.
  • 1/4 cup Granulated Sugar Brown sugar can enhance richness.
  • 1/4 cup Butter Coconut oil for dairy-free option.
  • 1/4 cup Optional Oats Omit if you prefer a finer crumb.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (205°C) and line a muffin pan with paper liners or grease it lightly.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, mix the Greek yogurt, eggs, lemon juice, vegetable oil, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry mixture and fold gently. Then, fold in fresh blueberries.
  5. Spoon the muffin batter into the prepared cups and fill each about two-thirds full. Prepare the streusel topping in a small bowl and sprinkle it on top.
  6. Bake for 15-20 minutes, until golden brown and a toothpick comes out clean.
  7. Allow to cool for about 5 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for a week, or frozen for up to 3 months.

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