Lemon Blueberry Muffins
Lemon Blueberry Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened, partially melted is okay
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup vanilla Greek yogurt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups blueberries
- 1 tablespoon granulated sugar, for topping
Instructions
- 1
Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
⏱️ 5 min•🌡️ 425
- 2
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Mix these dry ingredients together with a fork until well combined. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, add the softened butter and 3/4 cup of granulated sugar. Whisk them together until light and fluffy.
⏱️ 3 min
- 4
Add the 2 eggs to the butter and sugar mixture and whisk until well combined.
⏱️ 1 min
- 5
Stir in the vanilla Greek yogurt, milk, and vanilla extract. Then, add the lemon zest and fresh lemon juice. Whisk everything together until well combined.
⏱️ 3 min
- 6
Gradually add the dry ingredient mixture to the wet ingredient mixture, a little bit of flour at a time, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 7
Add the blueberries to the batter. Use a spatula to gently fold them in to avoid squishing them.
⏱️ 1 min
- 8
Fill each cupcake liner with the muffin batter all the way to the top.
⏱️ 1 min
- 9
Sprinkle about 1/4 teaspoon of granulated sugar on top of each filled muffin cup for a sweet crust.
⏱️ 1 min
- 10
Place the muffin pan into the preheated oven and bake at 425°F for about 24 minutes, or until golden brown and cooked through. A toothpick inserted into the center of a muffin should come out clean.
⏱️ 24 min•🌡️ 425
- 11
Once baked, remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened, partially melted is okay
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup vanilla Greek yogurt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups blueberries
- 1 tablespoon granulated sugar, for topping
Instructions
- 1
Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
⏱️ 5 min•🌡️ 425 - 2
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Mix these dry ingredients together with a fork until well combined. Set aside.
⏱️ 2 min - 3
In a separate large bowl, add the softened butter and 3/4 cup of granulated sugar. Whisk them together until light and fluffy.
⏱️ 3 min - 4
Add the 2 eggs to the butter and sugar mixture and whisk until well combined.
⏱️ 1 min - 5
Stir in the vanilla Greek yogurt, milk, and vanilla extract. Then, add the lemon zest and fresh lemon juice. Whisk everything together until well combined.
⏱️ 3 min - 6
Gradually add the dry ingredient mixture to the wet ingredient mixture, a little bit of flour at a time, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 7
Add the blueberries to the batter. Use a spatula to gently fold them in to avoid squishing them.
⏱️ 1 min - 8
Fill each cupcake liner with the muffin batter all the way to the top.
⏱️ 1 min - 9
Sprinkle about 1/4 teaspoon of granulated sugar on top of each filled muffin cup for a sweet crust.
⏱️ 1 min - 10
Place the muffin pan into the preheated oven and bake at 425°F for about 24 minutes, or until golden brown and cooked through. A toothpick inserted into the center of a muffin should come out clean.
⏱️ 24 min•🌡️ 425 - 11
Once baked, remove the muffins from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.