Lemon Blueberry Muffins (Print Version)
Tender muffins bursting with fresh lemon and sweet blueberries
# What You’ll Need:
→ 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
# Steps:
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 well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined. The batter should remain slightly lumpy—do not overmix.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to coat. Gently fold the coated berries into the batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle coarse sugar over the tops if using.
07 - Bake for 18 to 22 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The lemon cuts through the sweetness just enough that you can legitimately eat two without feeling weird about it
- These freeze beautifully, which means breakfast is basically solved for weeks
02 -
- Do not use a mixer for these because overdeveloped gluten makes muffins tough and chewy instead of tender
- That high starting temperature of 400°F creates the lift then you can actually reduce to 375°F if the tops brown too quickly
03 -
- Room temperature ingredients combine more smoothly and create a more uniform texture in your final muffins
- Use a cookie scoop to fill the muffin cups for evenly sized muffins that bake at the same rate