Lemon Blueberry Muffins (Printable Version)

Tender muffins bursting with fresh lemon and sweet blueberries, ideal for breakfast or afternoon snacks.

# Ingredient List:

→ 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 or sanding sugar

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together using a spatula just until combined. Do not overmix—some small lumps are acceptable.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to coat. Gently fold coated berries into the batter.
06 - Divide batter evenly among the 12 muffin cups. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving.

# Expert Tips:

01 -
  • The combination of tart lemon and sweet blueberries creates this perfect balance that keeps you reaching for just one more
  • They stay incredibly moist for days thanks to the yogurt, which means breakfast is basically already made
  • The whole house smells amazing while they bake, which is honestly half the reason I make them so often
02 -
  • Overmixing the batter will make these muffins tough and dense, so stop as soon as the flour disappears
  • Frozen blueberries work beautifully here, but add them straight from the freezer to prevent bleeding into the batter
  • The coarse sugar topping is optional but highly recommended for that satisfying crunch on top
03 -
  • Use a microplane or fine grater to get just the yellow zest, avoiding the bitter white pith underneath
  • Room temperature yogurt blends more easily into the batter, creating a smoother texture

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