Description
These Lemon Blueberry Muffins are a delightful treat, boasting a burst of lemon flavor and juicy blueberries. With simple ingredients and easy steps, they’re perfect for breakfast or a sweet snack that everyone will love.
Ingredients
Scale
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup Greek yogurt
- 2 tablespoons milk (any)
- ¼ cup olive oil (or another vegetable oil)
- 1 large egg
- 1 lemon (the grated zest)
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Instructions
- Preheat the oven to 350°F (180°C) and grease or line a 12-cup muffin pan.
- In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, olive oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the flour, baking powder, baking soda, and salt. Mix gently until just combined and fold in the blueberries carefully.
- Divide the batter evenly among the muffin cups. Optionally, sprinkle brown sugar or slivered almonds on top.
- Bake for about 25 minutes. Check if done with a toothpick; it should come out clean. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
For a sweeter topping, consider adding a sprinkle of sugar before baking.
Ensure to use fresh blueberries for the best flavor.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg