Lemon Blueberry Muffins
These bright, bakery-style muffins are soft, citrusy, and bursting with juicy blueberries in every bite.
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Servings: 14 Muffins
Calories: 255kcal
Cost: $10
Ingredients
- 2 cups all-purpose flour spooned and leveled for accuracy
- 1 teaspoon baking soda for lift
- 1 teaspoon baking powder for extra fluff
- ¾ teaspoon salt to balance sweetness
- 7 tablespoons unsalted butter softened to room temperature
- ⅞ cup granulated sugar for sweetness and structure
- 1 tablespoon + 1 teaspoon lemon zest finely grated from fresh lemons
- 3 large eggs brought to room temperature
- ⅔ cup plain Greek yogurt room temperature for smooth batter
- 2 teaspoons vanilla extract pure for best flavor
- ⅓ cup milk any kind at room temperature
- ¼ cup + 1 tablespoon fresh lemon juice freshly squeezed
- 1 ¾ cups blueberries fresh or frozen lightly coated in flour
- 1 tablespoon all-purpose flour for tossing the blueberries
Crumb Topping:
- ½ cup all-purpose flour spooned and leveled
- 3 tablespoons brown sugar light or dark packed
- 1 teaspoon lemon zest for extra aroma
- 3 tablespoons unsalted butter melted and slightly cooled
Instructions
- Heat the oven to 425°F (218°C) and prepare a muffin pan with liners or nonstick spray.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until very light and creamy, stopping to scrape the bowl as needed.
- Blend in the lemon zest, then add the eggs, yogurt, and vanilla and continue mixing until mostly smooth and cohesive.
- With the mixer on low, slowly add the dry mixture along with the milk and lemon juice, mixing just until no dry streaks remain.
- Gently fold the blueberries into the thick batter, taking care not to crush them or overwork the mixture.
- Divide the batter evenly between the muffin cups, filling each one all the way to the top.
- In a small bowl, stir together all crumb topping ingredients with a fork until clumps form.
- Scatter the crumb topping over each muffin and lightly press it onto the surface so it adheres.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door and continue baking for about 19 minutes, until a toothpick comes out clean.
- Let the muffins rest in the pan for 5 minutes before moving them to a rack to cool further.
Notes
These muffins smell like pure sunshine while they bake, and they disappear just as fast. The lemon and blueberry combo feels like a little weekend treat even on a busy morning.
Nutrition
Serving: 115g | Calories: 255kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.5g | Cholesterol: 55mg | Sodium: 190mg | Potassium: 120mg | Fiber: 1.5g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1.2mg