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Lemon Blueberry Muffins

Lemon Blueberry Muffins

Delicious Lemon Blueberry Muffins that are soft, fluffy, and bursting with fresh flavors. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Muffin pan
  • handheld mixer
  • mixing bowl
  • Whisk
  • Spatula

Ingredients
  

Muffin Batter

  • 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 cups granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs at room temperature
  • 0.5 cups plain Greek yogurt or sour cream, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 3 Tablespoons milk
  • 3 Tablespoons fresh lemon juice
  • 1.5 cups fresh or frozen blueberries tossed in 1 tablespoon flour

Crumb Topping

  • 0.33 cups all-purpose flour spooned & leveled
  • 2 Tablespoons light or dark brown sugar packed
  • 1 teaspoon lemon zest
  • 2 Tablespoons unsalted butter melted

Instructions
 

Muffin Preparation

  • 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 until smooth and creamy, about 3 minutes. Add the lemon zest and beat for 1 minute. Add the eggs, yogurt, and vanilla, and beat until combined.
  • With the mixer on low, add the dry ingredients, milk, and lemon juice into the wet mixture. Beat until no flour pockets remain, then gently fold in the blueberries.
  • Spoon the batter into muffin cups, filling them to the top.

Crumb Topping and Baking

  • In a small bowl, mix all of the crumb topping ingredients together.
  • Spoon topping onto each muffin, pressing it down slightly. Bake for 5 minutes at 425°F, reduce temperature to 350°F, and bake for an additional 18-19 minutes.
  • Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Muffins can be frozen for up to 3 months. Thaw before enjoying. You can substitute Greek yogurt with sour cream.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg
Keyword baking, blueberry, breakfast, lemon, Lemon Blueberry Muffins, Muffins
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