Lemon Blueberry Muffins
Delicious Lemon Blueberry Muffins bursting with fresh flavor, perfect for breakfast or a snack.
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- electric mixer
Ingredients
Muffin Ingredients
- 1.75 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 6 Tablespoons unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs at room temperature
- 0.5 cup plain Greek yogurt or sour cream, at room temperature
- 1.5 teaspoons pure vanilla extract
- 1 cup blueberries fresh or frozen
Crumb Topping
- 0.33 cup all-purpose flour spooned & leveled
- 2 Tablespoons packed brown sugar
- 1 teaspoon lemon zest
- 2 Tablespoons unsalted butter melted
Instructions
Muffin Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat until combined.
- With the mixer running on low speed, add the dry ingredients and beat until no flour pockets remain. Gently fold in the blueberries.
- Spoon the batter into prepared muffin cups, filling them all the way to the top.
- In a small bowl, mix the crumb topping ingredients together using a fork.
Notes
Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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