Description
Brighten your morning with these zesty lemon blueberry muffins, packed with fresh lemon flavor and juicy blueberries. Perfectly moist and slightly sweet, these muffins make a delightful breakfast or snack that energizes your day.
Ingredients
Scale
Dry Ingredients
- 1.75 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 0.25 tsp Cinnamon
- 1 cup Granulated Sugar
Wet Ingredients
- 2 lemons (zest and juice)
- 4 tbsp Salted Butter (melted)
- 2 tbsp Cooking Oil
- 0.5 cups Plain Yogurt (at room temperature)
- 2 large Eggs (at room temperature)
- 1.5 tsp Vanilla Extract
Fruit
- 1 cup Blueberries (fresh or frozen)
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
- Combine Wet Ingredients: In another bowl, mix the granulated sugar with the melted salted butter, cooking oil, plain yogurt, eggs, lemon zest and juice from the lemons, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Combine Wet and Dry: Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Blueberries: Carefully fold in the blueberries, distributing them evenly without breaking them up too much.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Prepare Glaze: While the muffins bake, mix the powdered sugar with lemon juice and lemon zest in a small bowl until smooth.
- Cool and Glaze: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the lemon glaze over the warm muffins to add a bright, sweet finish.
- Serve: Allow glaze to set slightly before serving. Enjoy your zesty lemon blueberry muffins warm or at room temperature.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw them to prevent the batter from turning purple and watery.
- Room temperature eggs and yogurt help the batter combine more smoothly and evenly.
- The glaze adds extra lemon flavor and sweetness but is optional if you prefer a less sweet muffin.
- These muffins store well in an airtight container at room temperature for up to 3 days or freeze well for up to 2 months.
