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Lemon Blueberry Muffins

Lemon Blueberry Muffins Soft, Fluffy, and Bursting with Flavor

These Lemon Blueberry Muffins are moist, fluffy, and bursting with flavor, making them a perfect breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Consider substituting with gluten-free flour for a gluten-free version.
  • 3/4 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons Baking Powder Ensure it is fresh for best results.
  • 1 te teaspoon Baking Soda Works with acidic ingredients for fluffiness.
  • 1/2 teaspoon Salt Enhances flavor; do not skip for a balanced taste.
  • 1 cup Greek Yogurt Can be replaced with sour cream or dairy-free yogurt for a vegan version.
  • 1/2 cup Vegetable Oil For a richer flavor, melted butter can be used instead.
  • 1 teaspoon Vanilla Extract Consider using lemon extract for a stronger citrus note.
  • 1/4 cup Fresh Lemon Juice Bottled lemon juice can be used in a pinch.
  • 1 tablespoon Fresh Lemon Zest
  • 1 cup Blueberries Fresh is preferred, but frozen blueberries may also work well without thawing.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Can also be substituted with gluten-free flour.
  • 1/2 cup Granulated Sugar Consider brown sugar for a more complex flavor.
  • 1/4 cup Butter Softened or melted work well.
  • Optional Spices (like Cinnamon) Adds warmth and enhances flavor; a little goes a long way!

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin.
  2. Mix dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: whisk Greek yogurt, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Mix wet and dry ingredients gently until just combined, then fold in blueberries.
  5. Prepare streusel topping by combining flour, sugar, and optional spices with butter until crumbly.
  6. Fill each muffin cup two-thirds full and sprinkle streusel topping over each.
  7. Bake for 15-20 minutes until a toothpick comes out clean and muffins are golden brown.
  8. Cool on a wire rack for 5-10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to a month. Reheat at 350°F for 5 minutes to enjoy fresh-baked texture.

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