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 tossing with 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 thoroughly with cooking spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate medium bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined; do not overmix as this will result in tough muffins.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to coat. Gently fold floured blueberries into the batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if using.
07 - Bake for 18 to 22 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Expert suggestions:
01 -
- The muffins stay incredibly moist for days thanks to the yogurt in the batter
- That lemon zest creates these bright little pockets of flavor that make every bite interesting
- They come together so quickly that you can decide to bake them on a whim and still be eating warm muffins within an hour
02 -
- Overmixing is the enemy of tender muffins, so stop as soon as you no longer see dry flour
- Frozen blueberries can turn your batter purple if you thaw them first, so add them straight from the freezer
- The coarse sugar on top isn't just pretty, it creates this wonderful crispy texture that contrasts with the soft crumb
03 -
- Room temperature ingredients mix together more evenly, so take everything out of the fridge about 20 minutes before you start
- The muffin tin on the center rack of your oven gives the most even baking, so avoid those upper and lower positions