Lemon Blueberry Muffins (Printer-friendly)
Bright citrus and sweet blueberries in moist, tender muffins
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil or melted butter
08 - 1 cup plain yogurt or buttermilk
09 - Zest of 2 lemons
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1½ cups fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Topping
14 - 2 tablespoons coarse or sanding sugar
# Method:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, oil or melted butter, yogurt or buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined; do not overmix as this will toughen the muffins.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into batter until evenly distributed.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The lemon flavor hits you first then the blueberries keep everything sweet and grounded
- These muffins stay moist for days unlike other recipes that turn into hockey pucks overnight
02 -
- Overmixing is the enemy of tender muffins so stop as soon as the flour disappears
- Frozen blueberries work fine but do not thaw them first or they will turn your batter purple
03 -
- Room temperature ingredients mix more evenly so take everything out of the fridge 20 minutes before starting
- Use a cookie scoop for perfectly equal portions and less mess