Description

These Lemon Blueberry Muffins are bursting with fresh flavor! Made with zesty lemon and juicy blueberries, they are simple to prepare and perfect for breakfast or a sweet snack. Enjoy the delightful aroma and taste with every bite!

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
⅓ cup vegetable oil
2 large eggs
2 tablespoons lemon zest
1 cup fresh blueberries

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Instructions

Preheat oven to 425°F and prepare a muffin tin with liners or nonstick spray.
In a large bowl, combine sugar and lemon zest, pressing together until fragrant, about 20 seconds. Set aside 1 tablespoon of this mixture.
Add butter to the same bowl and cream together with a hand mixer or stand mixer. Then add the eggs, lemon juice, yogurt, avocado oil, and vanilla, mixing well.
In a separate small bowl, toss the blueberries with ¼ cup flour to coat them gently.
In a medium bowl, mix the remaining flour (1 ¾ cup), baking powder, and salt together.
Pour the dry ingredients into the wet mixture and gently combine until some flour remains visible. Then fold in the blueberries and flour mixture until flour disappears.
Divide the batter into the muffin tin (note: this recipe makes 16 muffins, so use two tins or bake in batches). Sprinkle the reserved lemon sugar on top of each muffin.
Bake in the oven at 425°F for 10 minutes, then reduce the temperature to 375°F and continue baking for another 10 minutes.
Let the muffins cool in the tin for at least 5 minutes before transferring them to a wire rack.

Notes

For extra moisture, add a little more yogurt to the batter.
Try using fresh blueberries for the best flavor; frozen blueberries can also work but may alter the texture slightly.
These muffins can be stored in an airtight container for up to 3 days. Reheat before serving.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg