Description

These Lemon Blueberry Muffins boast a delicious balance of sweet and tart flavors, enhanced by fresh blueberries and vibrant lemon zest. Perfect for breakfast or a snack, they are easy to prepare and sure to satisfy your cravings. Perfect for anyone seeking homemade goodness!

Ingredients

Scale

1 cup sugar
2 tbsp lemon zest
¼ cup butter, softened
2 eggs
¼ cup lemon juice
¾ cup yogurt
¼ cup oil, like avocado oil or canola oil
1 tsp vanilla
1 ½ cup blueberries
2 cups all purpose flour, divided
2 tsp baking powder
½ tsp salt

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Instructions

Preheat oven to 425°F and line a muffin tin with liners or spray with nonstick spray.
In a large bowl, combine sugar and lemon zest and press together until fragrant, about 20 seconds. Set aside 1 tablespoon of this mixture.
Add softened butter to the bowl with sugar and lemon zest. Cream together using a hand mixer or stand mixer. Then add eggs, lemon juice, yogurt, avocado oil, and vanilla, stirring to combine.
In a small bowl, toss blueberries with ¼ cup of flour to coat them.
In a separate medium bowl, mix the remaining flour (1 ¾ cup), baking powder, and salt together.
Gently fold the dry ingredients into the wet mixture until just combined, then add the blueberries and stir until fully incorporated.
Distribute the batter evenly into the muffin tin, topping each muffin with reserved lemon sugar.
Bake for 10 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 10 minutes.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

For a lighter texture, consider using a combination of yogurt and sour cream.
If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg