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Lemon Blueberry Muffins

Lemon Blueberry Muffins

These lemon blueberry muffins are fluffy and moist, featuring a delightful lemony flavor that surpasses bakery versions.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • mixing bowls
  • whisk
  • Electric Mixer

Ingredients
  

Dry Ingredients

  • 1.75 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 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
 

Muffin Preparation

  • Preheat oven to 425°F (218°C). Spray a 12-count 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 on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until combined.
  • With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and mix until no flour pockets remain. Gently fold in the blueberries.
  • Spoon the batter into prepared muffin cups, filling them all the way to the top.
  • In a small bowl, mix all of the crumb topping ingredients together. Spoon topping evenly on top of each filled muffin cup, gently pressing it down.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 18-19 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Notes

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze baked muffins for up to 3 months.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, Breakfast Recipes, Lemon Blueberry Muffins, muffins
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