Breakfast · Snack
Lemon Blueberry Muffins
Bursting with blueberries and bright with fresh lemon zest and juice.
⏱ 40 min (15 min prep, 20 min cooking, 5 min waiting)
🍽 Serves 12 · 1 muffin
freezer friendlymake aheadlunchboxkid friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Muffins
- 2 cup All-purpose flour
- ¾ cup Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Table salt
- 1 Lemon, zested, then juiced
- ¾ cup Plain yogurt (whole milk)
- 2 Eggs, large
- 6 tbsp Butter, salted, melted
- 1 tsp Vanilla extract
- 1½ cup Blueberries, fresh or frozen (not thawed)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, paper liners, 2 mixing bowls, zester or fine grater.
- Heat the oven to 375°F and line the muffin tin.
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Zest the lemon into a second bowl, then squeeze in the juice (about 3 tablespoons). Whisk in the yogurt, eggs, melted butter and vanilla.
- Stir the wet mixture into the dry just until no flour shows. Gently fold in the blueberries.
- Fill the cups about three-quarters full. Bake 20 to 24 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the pan, then on a rack.
Make aheadKeep at room temperature up to 2 days.
❄️ FreezerFreeze cooled muffins in a bag for up to 3 months.
🧒 With kidsKids can zest the lemon with help and fold in the berries.
Dairy-free swapUse a dairy-free yogurt and oil instead of butter.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.