Lemon Blueberry Muffins
Soft, tender, and bursting with juicy blueberries, these lemon blueberry muffins are perfect for breakfast, brunch, or a sweet snack. Step-by-step guidance included to get bakery-style results at home.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 1 Large egg (room temp)
- ½ cup Greek yogurt (room temp)
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 lemon Zest of lemon
- 2 tbsp fresh lemon juice
- 1 cup blueberries (fresh or frozen; toss frozen in 1 tsp flour)
Optional Topping
- Streusel (¼ cup brown sugar + 2 tbsp butter + 2 tbsp oats + ½ tsp cinnamon)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a large bowl, whisk the egg, sugar, Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients just until combined; the batter should remain slightly lumpy to ensure tender muffins.
- Carefully fold in the blueberries, taking care not to break them, especially if using frozen berries that have been lightly tossed in flour.
- Spoon the batter into the muffin cups, filling each about three-quarters full, and sprinkle the optional streusel topping over each muffin if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. For bakery-style domed tops, you can start baking at 375°F for the first 5 minutes, then reduce the temperature to 350°F for the remainder of the time.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely and prevent soggy bottoms. Serve warm or at room temperature, optionally spreading butter, cream cheese, or drizzling a light lemon glaze.
Notes
- Use room temperature ingredients (egg & yogurt) for smooth batter and higher, tender muffins.
- Fold gently: Mix dry into wet just until combined; overmixing makes muffins dense.
- Blueberries: Toss frozen berries in 1 tsp flour to prevent sinking; fold gently to keep them intact.
- Domed tops: Start baking at 375°F for 5 min, then reduce to 350°F for bakery-style domes.
- Serving suggestion: Best warm or at room temperature. Add butter, cream cheese, or drizzle a light lemon glaze.
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Storage:
- Room temp: 2–3 days in airtight container
- Fridge: Up to 5 days (wrap individually)
- Freezer: 2–3 months (thaw or warm in oven before serving)
- Variations: Chocolate chip, mixed berry, vegan (flax egg + plant-based yogurt), gluten-free (1:1 flour blend)
- Optional streusel topping: Adds crunch and bakery-style finish.