Lemon Blueberry Muffins with Yogurt
These lemon blueberry muffins are made with yogurt to give them a tender, fluffy texture! They're also bursting with flavor from all the blueberries and citrus included in this recipe.
Servings: 6
Calories: 335kcal
Ingredients
Lemon Blueberry Muffins with Yogurt
- 1 cup all-purpose flour 125g
- 1/2 cup granulated sugar 100g
- 1 3/4 tsp baking powder 7g
- 1/4 tsp fine salt 1g
- 3 Tbsp buttermilk, room temperature 42g
- 1 Tbsp fresh lemon juice 7g
- 3 Tbsp full-fat yogurt 48g
- 6 Tbsp vegetable or canola oil 84g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 Tbsp fresh lemon zest 6g
- 1/2 cup fresh or frozen blueberries, tossed with 2 tsp flour 75g
- 2 Tbsp coarse sugar, optional
Instructions
- Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.
- In a medium-sized bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 3/4 tsp baking powder, and 1/4 tsp salt.
- In a separate bowl whisk together 3 Tbsp milk, 1 Tbsp lemon juice, 3 Tbsp yogurt, 6 Tbsp oil, 1 egg, 1 tsp vanilla extract and 1 Tbsp lemon zest until combined.
- Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter!).
- Gently mix the flour-tossed blueberries into the batter until they're evenly distributed.
- Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
- If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar.
- Bake the muffins for 6 minutes at 425°F / 218°C F to give the muffins a nice rise and a domed, golden-brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F/175°C. Continue to bake for an additional 22-25 minutes.
- Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.
Video
Notes
Making These Lemon Blueberry Muffins in Advance:
These muffins can last in the fridge in an airtight container for up to a week. You can also freeze these muffins for up to 3 months. Let them thaw overnight in the fridge, then bring to room temperature or warm up in the microwave.Doubling This Recipe:
To make a dozen lemon blueberry muffins, double the ingredients and fill 12 muffin liners. Bake as instructed above.Making Mini Lemon Blueberry Muffins:
One batch of batter can be used to make about 18 mini lemon blueberry muffins. Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes.Nutrition
Serving: 1 | Calories: 335kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 36mg | Sodium: 289mg | Fiber: 1g | Sugar: 25g