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Lemon Blueberry Muffins

Lemon Blueberry Muffins

These Lemon Blueberry Muffins are light, fluffy, and bursting with flavor, making them better than any bakery version.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • mixing bowls
  • Electric mixer
  • Fork

Ingredients
  

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 6 Tablespoons unsalted butter softened to room temperature
  • 0.75 cup granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs at room temperature
  • 0.5 cup plain Greek yogurt or sour cream, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 3 Tablespoons milk
  • 3 Tablespoons fresh lemon juice
  • 1.5 cups fresh or frozen blueberries tossed in 1 tablespoon flour

Crumb Topping

  • 0.33 cup all-purpose flour spooned & leveled
  • 2 Tablespoons brown sugar packed light or dark
  • 1 teaspoon lemon zest
  • 2 Tablespoons unsalted butter melted

Instructions
 

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • Make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy.
  • With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
  • Spoon the batter into prepared muffin cups, filling them all the way to the top.
  • Make the crumb topping: In a small bowl, use a fork to mix all of the crumb topping ingredients together.
  • Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword blueberries, Breakfast, cakes, Lemon Blueberry Muffins, muffins
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