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lemon bluberry muffins baked

Lemon Blueberry Muffins

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups  all-purpose flour
  • 1 tablespoon  lemon zest
  • 2 teaspoons  baking powder
  • ½ teaspoon  baking soda
  • ½ teaspoon  salt
Wet Ingredients
  • ½ cup melted butter
  • ¼ cup  neutral oil
  • 1 cup  granulated sugar
  • 2 large  eggs
  • 1 cup  plain yogurt or sour cream
  • ¼ cup  lemon juice
  • 1 teaspoon  vanilla extract
  • 1 ½ cups  fresh or frozen blueberries

Method
 

  1. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Preheat your oven to 200°C / 400°F.
  2. In a large bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the melted butter, oil, and sugar until smooth. Add the eggs one at a time, whisking gently. Stir in the yogurt, lemon juice, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until the batter is just combined.
  5. Add the flour-tossed blueberries and fold them in lightly. Don’t worry if a little juice streaks into the batter
  6. Divide the batter evenly into the muffin cups. They should be about ¾ full. If you want bakery-style tops, add a few extra blueberries on top of each muffin.
  7. Bake for 5 minutes at 200°C / 400°F, then reduce the temperature to 175°C / 350°F and bake for another 12–15 minutes.
  8. The muffins are done when the tops spring back gently and a toothpick comes out clean.
  9. Let them cool in the pan for 5 minutes before transferring them to a rack.

Notes

Variations to Try
Lemon Glaze
Mix powdered sugar with lemon juice and drizzle over cooled muffins for extra tang.
Almond Twist
Add ½ teaspoon almond extract and sprinkle sliced almonds on top.
Bakery Crunch
Sprinkle sugar on the muffin tops before baking for a crisp finish.