Description
These Lemon Blueberry Muffins are a delightful blend of zesty lemon and juicy blueberries, featuring a tender crumb and an optional crunchy streusel topping. Perfect for breakfast or a sweet snack, they are moist, fluffy, and bursting with fresh flavors.
Ingredients
Scale
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 1 large egg (room temperature)
- ½ cup Greek yogurt (room temperature)
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup blueberries (fresh or frozen; toss frozen in 1 tsp flour)
Optional Streusel Topping
- ¼ cup brown sugar
- 2 tbsp butter
- 2 tbsp oats
- ½ tsp cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until all ingredients are well combined.
- Mix wet ingredients: In a large bowl, whisk the egg, sugar, Greek yogurt, vegetable oil or melted butter, lemon zest, lemon juice, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine dry and wet ingredients: Gently fold the dry ingredient mixture into the wet ingredients just until combined. The batter should remain slightly lumpy to keep the muffins tender and light.
- Fold in blueberries: Carefully fold in the blueberries, being gentle especially if using frozen berries that were lightly tossed in flour to prevent them from bleeding into the batter.
- Fill muffin cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Optionally, sprinkle the streusel topping over each muffin for extra texture and flavor.
- Bake muffins: Bake for 18 to 22 minutes. For bakery-style domed tops, bake at 375°F for the first 5 minutes, then reduce the oven temperature to 350°F and bake for the remaining time until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, optionally spreading butter, cream cheese, or drizzling with a light lemon glaze.
Notes
- If using frozen blueberries, toss them in flour first to prevent color bleeding into the batter.
- Room temperature ingredients help the batter mix more evenly and improve texture.
- The optional streusel topping adds a pleasant crunch and cinnamon flavor but can be omitted if desired.
- For a tangier flavor, increase the lemon zest or juice slightly.
- Ensure not to overmix the batter to keep muffins tender and moist.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
