Description
These Lemon Blueberry Muffins are a delightful combination of tangy lemon and sweet blueberries, baked to perfection with a moist, tender crumb. Enhanced with Greek yogurt and a light lemon glaze, they make a perfect breakfast treat or snack for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- 1 lemon (zest and juice)
- 2 eggs (room temperature)
- ½ cup Greek yogurt (room temperature)
- ½ cup extra-virgin olive oil
- ¼ cup milk (room temperature)
- 1 teaspoon vanilla extract
Other Ingredients
- 1 ½ cups blueberries
Glaze
- 1½ cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F. Line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your fingers until fragrant and moist, enhancing the lemon flavor throughout the batter.
- Add Wet Ingredients: To the sugar and zest, whisk in the eggs, Greek yogurt, extra-virgin olive oil, milk, vanilla extract, and lemon juice until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the flour mixture over the wet ingredients and whisk gently until just combined, careful not to overmix to keep muffins tender.
- Fold in Blueberries: Add the fresh blueberries and fold them in carefully with a rubber spatula to distribute evenly without crushing.
- Rest Batter and Fill Muffin Cups: Allow the batter to rest for 10 minutes, then fill each muffin cup to the top with batter for maximum muffin height.
- Bake Muffins: Bake at 425°F for 5 minutes to give the muffins an initial rise, then reduce oven temperature to 350°F and continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: For an optional topping, whisk together the powdered sugar and lemon juice until smooth to create a glaze. Drizzle the glaze over the cooled muffins while they are on a wire rack placed over parchment paper to catch drips, and allow the glaze to set.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Do not overmix the batter to keep muffins light and tender.
- Resting the batter allows the flour to fully hydrate and improve texture.
- Blueberries can be fresh or frozen; if frozen, do not thaw before adding.
- Glaze is optional but adds a lovely sweet and tangy finish.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
