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Lemon Blueberry Muffins

Lemon Blueberry Muffins

These lemon blueberry muffins are light and fluffy, combining the flavors of fresh blueberries and lemon in a delightful treat.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-count muffin pan
  • Mixing Bowls
  • handheld or stand mixer
  • fork

Ingredients
  

Muffins

  • 1.75 cups all-purpose flour [spooned & leveled]
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 6 Tablespoons unsalted butter [softened to room temperature]
  • 0.75 cup granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs at room temperature
  • 0.5 cup plain Greek yogurt or sour cream, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 3 Tablespoons milk
  • 3 Tablespoons fresh lemon juice
  • 1.5 cups fresh or frozen blueberries tossed in 1 tablespoon flour

Crumb Topping

  • 0.33 cup all-purpose flour [spooned & leveled]
  • 2 Tablespoons packed light or dark brown sugar
  • 1 teaspoon lemon zest
  • 2 Tablespoons unsalted butter melted

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add the lemon zest and beat for 1 minute.
  • Add the eggs, yogurt, and vanilla, and beat for 1 minute, then mix until creamy. Scrape down the sides as needed.
  • With the mixer on low speed, add the dry ingredients, milk, and lemon juice, and beat until no flour pockets remain. Gently fold in the blueberries.
  • Spoon the batter into muffin cups, filling them all the way to the top.
  • In a small bowl, mix all crumb topping ingredients together. Spoon topping evenly over each muffin cup, pressing gently.
  • Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 18–19 minutes until a toothpick comes out clean.
  • Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Muffins can be frozen for up to 3 months. Thaw before enjoying. They stay fresh at room temperature for a few days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword baking, Blueberry, breakfast, Dessert, Lemon Blueberry Muffins, Muffins
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