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Lemon Blueberry Muffins: Easy Delicious Recipe

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These lemon blueberry muffins offer a moist and bakery-style texture perfect for any morning. This lemon blueberry muffins recipe is easy to make and features fresh flavors. Enjoy a delightful breakfast with moist lemon blueberry muffins bursting with fruit.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon or more to taste
  • 6.5 Tablespoon unsalted butter-melted
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
  • 1 tablespoon flour

Instructions

  1. Warm your oven to 400 degrees Fahrenheit and line a muffin pan with paper liners.
  2. In a small bowl, combine flour, sugar, and cinnamon for the streusel topping, then mix in the melted butter with a fork until crumbly and chill until needed.
  3. Mix flour, baking powder, and salt in a large bowl and set aside.
  4. Rub sugar and lemon zest together in a medium bowl, then whisk in eggs until smooth.
  5. Add yogurt, oil, lemon juice, and vanilla to the egg mixture and whisk until pale yellow.
  6. Combine the wet ingredients with the dry ingredients and stir well.
  7. Coat the majority of blueberries with flour and gently fold them into the batter; keep ½ cup blueberries for topping.
  8. Fill muffin cups two-thirds full with batter, gently tap to settle, then top with reserved blueberries and the streusel mixture.
  9. Bake at 400 degrees for 5 minutes, reduce oven temperature to 375 degrees and continue baking for 13 to 15 minutes until a toothpick comes out clean.
  10. Let muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Notes

  • For crisp tops, broil 2–3 minutes at the end

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