Blueberry and Lemon Muffins
These bakery-style blueberry and lemon muffins are moist, fluffy, and packed with juicy blueberries and bright citrus flavor. Perfect for breakfast, snacks, or brunch, this classic combo gets a protein-rich boost from Greek yogurt and a tender texture thanks to thoughtful mixing and baking tips.
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- whisk
- Spatula
- - Microplane or zester
- Measuring cups and spoons
- oven
Ingredients
- - 2 cups all-purpose flour
- - 2 teaspoons baking powder
- - 1/2 teaspoon baking soda
- - 1/4 teaspoon salt
- - 3/4 cup granulated sugar
- - 1/4 cup brown sugar optional
- - 2 large eggs room temperature
- - 1/2 cup Greek yogurt or buttermilk
- - 1/3 cup vegetable oil
- - Zest of 1 large lemon
- - 2 tablespoons lemon juice fresh-squeezed
- - 1 teaspoon vanilla extract optional
- - 1 1/2 cups fresh or frozen blueberries
- - 1 tablespoon flour for tossing blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, oil, yogurt (or buttermilk), lemon juice, zest, vanilla (if using), and both sugars until smooth.
- Pour wet mixture into dry mixture. Gently fold until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Use wild blueberries for more intense flavor.
- Do not thaw frozen berries before baking.
- For extra lemon flavor, add ½ teaspoon lemon extract.
- Let batter rest 10–15 minutes before
- Do not thaw frozen berries before baking.
- For extra lemon flavor, add ½ teaspoon lemon extract.
- Let batter rest 10–15 minutes before