Description
These Lemon Blueberry Muffins are bursting with flavor thanks to fresh blueberries and zesty lemon. They are easy to make and perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/2 cup butter, softened
- 2 large eggs
- 2 tablespoons lemon juice
- 1 cup plain yogurt
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
Instructions
- Preheat oven to 425°F and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, mix sugar and lemon zest by pressing together for about 20 seconds. Reserve 1 tablespoon of this mixture.
- Cream butter and sugar together in the same bowl using a mixer. Add eggs, lemon juice, yogurt, avocado oil, and vanilla. Stir to combine.
- In another bowl, toss blueberries with ¼ cup of flour.
- In a medium bowl, combine remaining flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined. Then add the blueberries/flour mixture and mix until no flour remains.
- Distribute batter into muffin tin, making 16 muffins. Sprinkle reserved lemon sugar on top of each muffin.
- Bake for 10 minutes at 425°F, lower temperature to 375°F and bake for an additional 10 minutes.
- Let muffins cool in the tin for at least 5 minutes before transferring to a wire rack.
Notes
For a richer flavor, use fresh lemon juice over bottled alternatives.
Ensure to gently fold the batter; overmixing can make muffins dense.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg