Lemon Blueberry Muffins

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Brighten your day with these Lemon Blueberry Muffins! Bursting with fresh citrus and juicy berries and topped with lemon sugar, they’re a perfect easy spring breakfast or a sunny afternoon snack.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Keyword: lemon blueberry muffins

Servings: muffins

Author: Erin Alvarez

Ingredients

1 cup sugar
2 tbsp lemon zest
¼ cup butter softened
2 eggs
¼ cup lemon juice
¾ cup yogurt
¼ cup oil like avocado oil or canola oil
1 tsp vanilla
1 ½ cup blueberries
2 cups all purpose flour divided
2 tsp baking powder
½ tsp salt

Instructions

Preheat oven to 425°F and line a muffin tin with liners (or spray with nonstick spray).
Add the sugar and lemon zest to a large bowl, then use your fingers to press them together until fragrant, about 20 seconds. Scoop 1 tablespoon of the mixture out and set aside.
To that same bowl, add the butter, then cream the butter and sugar together with a hand mixer or stand mixer. Add the eggs, lemon juice, yogurt, avocado oil, and vanilla and stir to combine.
Add the blueberries to a small bowl, then add ¼ cup flour to that same bowl and toss to combine.
In a medium bowl, stir the remaining flour (1 ¾ cup), baking powder and salt together.
Pour the dry ingredients into the wet, then gently fold together until you can only see some of the flour. Then, add the blueberries/flour mix and stir again until the flour disappears.
Divide the batter amongst the muffin tin (NOTE: the recipe makes 16 muffins, so either use 2 muffin tins, or bake in batches). Sprinkle the reserved lemon sugar overtop of each muffin.
Place into the oven and bake at 425°F for 10 minutes, then reduce oven temp to 375°F and bake for an additional 10 minutes.
Leave the muffins in the tin for at least 5 minutes, then carefully remove and transfer to a wire rack to cool. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition