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Lemon Blueberry Muffins

Lemon Blueberry Muffins

Deliciously light and fluffy lemon blueberry muffins bursting with flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 1 hour
Course muffins
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin pan
  • Mixing Bowls
  • electric mixer
  • whisk

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 blueberries fresh or frozen, tossed in 1 tablespoon flour

Crumb Topping

  • 0.33 cup all-purpose flour spooned & leveled
  • 2 Tablespoons brown sugar packed light or dark
  • 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 lemon zest and beat on medium speed for 1 minute. Add eggs, yogurt, and vanilla, and beat until combined.
  • With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in blueberries.
  • Spoon the batter into prepared muffin cups, filling them to the top.
  • In a small bowl, mix all of the crumb topping ingredients together, then spoon topping evenly on top of each filled muffin cup.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
  • Enjoy warm or at room temperature.

Notes

Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before warming in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, Breakfast, dessert, Lemon Blueberry Muffins, muffins
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