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Lemon Blueberry Muffins

Lemon Blueberry Muffins: Moist Bakery-Style Goodness at Home

Enjoy the delightful taste of Lemon Blueberry Muffins with a tangy burst of lemon and sweet blueberries, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 3/4 cups granulated sugar brown sugar can be used for moisture and depth
  • 2 teaspoons baking powder make sure it’s fresh for optimal results
  • 1/2 teaspoon salt keep measurements precise for the best outcome
  • 1 cup Greek yogurt can be substituted with sour cream or dairy-free yogurt
  • 1/3 cup vegetable oil melted butter can substitute for a richer taste
  • 1/4 cup fresh lemon juice bottled lemon juice works in a pinch
  • 1 tablespoon lemon zest feel free to omit if you don't have it on hand
  • 1 cup blueberries use frozen blueberries without thawing if fresh isn’t available
For the Streusel Topping
  • 1/4 cup butter adjust as necessary for the desired consistency
  • 1/2 cup flour all-purpose flour is recommended
  • 1/4 cup sugar brown sugar can add a hint of caramel flavor
  • 1/2 teaspoon cinnamon feel free to adjust according to your taste preference

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Muffin Preparation
  1. Preheat your oven to 400°F (200°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, combine the Greek yogurt, vegetable oil, fresh lemon juice, and lemon zest and whisk until smooth.
  4. Gently pour the wet mixture into the bowl containing the dry ingredients and stir until just combined.
  5. Carefully fold in the blueberries without smashing them.
  6. Spoon the muffin batter into the prepared muffin cups, filling them about two-thirds full.
  7. In a small bowl, mix the softened butter, flour, sugar, and cinnamon to create the streusel topping.
  8. Sprinkle the streusel topping over the muffin batter in each cup.
  9. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed warm but can be stored for a few days without losing flavor.

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