Description
Bright, moist, and full of fresh flavor, these Lemon Blueberry Muffins combine tart lemon with sweet blueberries and a crunchy crumb topping.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons (45ml) milk
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1 teaspoon lemon zest
- 2 Tablespoons (28g) unsalted butter, melted
Instructions
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar until creamy, about 3 minutes.
- Add lemon zest and mix for 1 minute, then add eggs, yogurt, and vanilla extract and mix until combined.
- With the mixer on low, add the dry ingredients, milk, and lemon juice. Mix until just combined.
- Gently fold in blueberries that have been tossed in flour.
- Spoon the batter into the muffin cups, filling them to the top.
- For the crumb topping, mix flour, brown sugar, lemon zest, and melted butter until crumbly, and spoon evenly on top of the muffins.
- Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake for an additional 18–19 minutes.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Serve warm with coffee, tea, or milk. For a sweet touch, drizzle with lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg