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Lemon Blueberry Muffins

Delicious and fluffy lemon blueberry muffins that burst with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup Greek yogurt Keeps muffins moist
  • 3/4 cup sugar Adjust sweetness to taste
  • 2 large eggs Can substitute with applesauce or mashed banana
  • 1/4 cup melted butter Use unsalted butter for best flavor
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon Critical for lemon flavor
Add-ins
  • 1 cup blueberries Fresh preferred, but frozen can be used
  • 1/2 cup streusel topping Optional for added flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
  1. In a large bowl, combine both flours, baking powder, baking soda, and salt. Whisk to combine.
Combine Wet Ingredients
  1. In another bowl, mix Greek yogurt, sugar, eggs, melted butter, vanilla extract, and lemon zest until smooth.
Combine the Mixtures
  1. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Fold in the Blueberries
  1. Gently fold in the blueberries.
Portion the Batter
  1. Pour the batter into the muffin tin, filling each cup about two-thirds full. Add streusel topping if desired.
Bake
  1. Bake for 18-22 minutes, or until a toothpick comes out clean.
Cool and Enjoy
  1. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container for up to three days, or freeze for longer storage.