Lemon Blueberry Muffins (Printable version)
Tender muffins bursting with fresh lemon and sweet blueberries. Moist, fluffy, and ready in under an hour.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Topping
14 - 2 tablespoons coarse sugar
# How To:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together just until combined; do not overmix as this will result in tough muffins.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The muffins stay incredibly moist for days thanks to the yogurt in the batter
- That lemon-sugar crust on top creates the most satisfying crunch against the tender crumb
02 -
- Overmixing the batter makes tough muffins, so stop as soon as the flour disappears
- Room temperature ingredients blend more smoothly and create an even texture
03 -
- Use fresh blueberries when they're in season and frozen the rest of the year
- Room temperature yogurt incorporates more easily into the batter