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Lemon Blueberry Muffins

Lemon Blueberry Muffins That Are Moist and Irresistibly Delicious

Delicious Lemon Blueberry Muffins bursting with flavors, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 3/4 cups Granulated Sugar Can use light brown sugar for deeper flavor.
  • 1 cup Greek Yogurt Can be replaced with sour cream or dairy-free yogurt.
  • 1/3 cups Vegetable Oil Melted butter can be used for added richness.
  • 2 large Eggs Use flax eggs for vegan alternative.
  • 1 cups Fresh Blueberries Can use frozen blueberries directly from the bag.
  • 1/4 cups Lemon Juice Use freshly squeezed juice for best flavor.
  • 1 tablespoon Lemon Zest Add more for enhanced flavor.
  • 2 teaspoons Baking Powder Ensure freshness for best rise.
  • 1/2 teaspoon Salt
For the Streusel Topping
  • 1/2 cup Brown Sugar White sugar can also be used.
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Cinnamon Optional, can substitute with nutmeg.
  • 1/4 cup Butter Can swap for oil to make dairy-free.

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (205°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, combine Greek yogurt, granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until smooth.
  4. Gently mix the wet ingredients with the dry ingredients until just combined, then fold in blueberries.
  5. Prepare the streusel topping by mixing flour, brown sugar, cinnamon, and melted butter until crumbly.
  6. Fill muffin cups 2/3 full with batter and sprinkle with streusel topping.
  7. Bake for 13-15 minutes or until tops are golden brown and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure to use fresh ingredients for the best results, and avoid over-mixing the batter for fluffy muffins.

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