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Lemon Blueberry Muffins

Lemon Blueberry Muffins That Make Mornings Bright and Delicious

These Lemon Blueberry Muffins are a delightful quick breakfast option with pockets of juicy blueberries that transform busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 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 Coconut sugar can be used for a healthier alternative.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Essential for that perfect texture.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 cup Greek Yogurt Can be substituted with sour cream or buttermilk.
  • 2 large Eggs An egg replacer can work for vegan versions.
  • 1/3 cups Vegetable Oil Melted butter can be an alternative.
  • 1 cup Fresh Blueberries If unavailable, use frozen blueberries without thawing.
  • 2 tablespoons Lemon Juice Bottled juice works in a pinch.
  • 1 tablespoon Lemon Zest
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Whole wheat flour can enhance the flavor.
  • 1/3 cup Brown Sugar Can be swapped with granulated if needed.
  • 1 teaspoon Cinnamon A touch of nutmeg can be a delightful twist.
  • 4 tablespoons Butter Replace with coconut oil for a dairy-free option.

Equipment

  • Oven
  • mixing bowl
  • Muffin Tin
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (204°C) and prepare your muffin tin with paper liners or grease it.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well-blended.
  3. In a separate bowl, whisk together Greek yogurt, eggs, vegetable oil, lemon juice, and lemon zest until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined. Add in fresh blueberries gently.
  5. Using a scoop, divide the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. In a small bowl, mix together flour, brown sugar, cinnamon, and melted butter for the streusel topping. Sprinkle it over the muffin batter.
  7. Bake for 15-20 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
  8. Cool for about 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Check for doneness at 15 minutes, and avoid overmixing for best texture.

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