Lemon Blueberry Muffins (Printable Version)
Zesty lemon and juicy blueberries baked into tender muffins—ready in 35 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1 1/2 cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Topping
14 - 2 tablespoons coarse or sanding sugar
# How to Make It:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease cups thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate medium bowl, whisk eggs, vegetable oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Gently fold together with a spatula just until combined—some small lumps should remain. Take care not to overmix.
05 - Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold coated berries into the batter until evenly distributed.
06 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle coarse sugar over tops if using.
07 - Bake at 400°F for 18 to 22 minutes, until muffins are golden brown and a wooden toothpick inserted into the center comes out clean.
08 - Let muffins rest in the tin for 5 minutes. Transfer to a wire cooling rack and allow to cool completely before serving.
# Expert Tips:
01 -
- The burst of fresh lemon zest makes these feel like sunshine in muffin form
- They stay incredibly moist for days, thanks to the yogurt and just-right oil ratio
02 -
- Room temperature ingredients blend more smoothly, so pull your eggs and yogurt out about 20 minutes before starting
- That high oven temperature creates the initial rise, so don't be tempted to lower it even if you're nervous about burning
03 -
- Let the batter rest for 10-15 minutes before baking for an even taller, more tender muffin
- Use a cookie scoop for portioning—it's faster and creates perfectly uniform muffins every time