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Lemon Blueberry Muffins

Lemon Blueberry Muffins: Moist, Bakery-Style Breakfast Bliss

Lemon Blueberry Muffins are a moist and delightful breakfast option combining tangy lemon and sweet blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 cup Granulated Sugar Adjust based on taste
  • 1 teaspoon Baking Powder Ensure it's fresh
  • 1/2 teaspoon Baking Soda Works with yogurt and lemon
  • 1/2 teaspoon Salt Enhances flavor
  • 1 cup Greek Yogurt Can use plain yogurt or sour cream
  • 2 large Eggs For a vegan option, use flax eggs
  • 1 tablespoon Lemon Zest Add more for more flavor
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Vanilla Extract For added flavor
  • 1 cup Blueberries Fresh or frozen
  • 1/4 cup Vegetable Oil Can substitute with melted butter
For the Streusel Topping
  • 1/4 cup Brown Sugar Adds sweetness
  • 1/4 cup Butter Can use coconut oil
  • 1/2 teaspoon Cinnamon For warmth
  • More flour (optional) Adjust for streusel texture

Equipment

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

Method
 

Step-by-Step Instructions for Lemon Blueberry Muffins
  1. Preheat your oven to 400°F (204°C) and prepare your muffin tin by greasing it lightly.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. In a separate bowl, mix together Greek yogurt, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Carefully fold in blueberries into the batter, being gentle to avoid breaking them.
  6. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly to prepare streusel topping.
  7. Spoon the muffin batter into the tin, filling each cup about two-thirds full and topping with streusel.
  8. Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

These muffins freeze beautifully! Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

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