Lemon Blueberry Muffins

4.86 from 7 votes

Lemon Blueberry Muffins made with yogurt and fresh blueberries. Topping these deliciously fruity muffins are sugar crystals just like in the bakery.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Keyword: baking, blueberries, breakfast, lemon, muffin, snack, yogurt

Servings: muffins

Calories: 199kcal

Author: Dana

Equipment

Ingredients

⅔ cup vegetable oil
¾ cup granulated sugar
1 tablespoon lemon zest zest of one lemon
2 tablespoons lemon juice
2 eggs lightly beaten
1 teaspoon vanilla extract
¾ cup plain Greek yogurt
2 ½ all-purpose flour
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 /3 cup milk
1 ½ cups blueberries
extra sugar for topping optional

Instructions

Preheat the oven to 375℉
Line a muffin pan with cupcake liners.
Beat the eggs together with the oil and granulated sugar.
Mix in the lemon juice and lemon zest.
Mix in the Greek yogurt.
Combine the flour, baking powder, soda, sugar and salt in a large bowl.
Slowly stir the dry ingredients into the wet ingredients until just combined.
Gently stir in the blueberries.
Fill the muffin liners ⅔ of the way.
Sprinkle the top of the batter with granulated sugar.
Bake in the preheated oven for 16 to 18 minutes or until the top of the muffins are golden brown and the tops spring back when touched.
Remove the blueberry muffins from the oven and transfer them to a cooling rack.

Notes

Muffins can be frozen for up to 3 months. Frozen blueberries can be used in place of fresh blueberries. Keep frozen until mixing into the batter and baking.

Nutrition