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Lemon Blueberry Muffins » Simple and Healthy Recipe! ✅

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These Homemade Lemon Blueberry Muffins are a great breakfast or snack. A tasty and simple recipe that all lovers of blueberries and lemons will like!

AN EASY RECIPE FOR HOMEMADE MUFFINS

Blueberry and lemon go together like peanut butter and jelly. It is without a doubt one of my favorite flavor combinations. I’ll honestly eat this combo all year long, it doesn’t have to be just in the summer. Sometimes it’s nice to whip up these bright and sunny flavors during the winter to brighten up the days! Muffins are a great breakfast or snack idea because they make a great meal on the go. These Blueberry Lemon Muffins freeze really well too!

FREQUENT QUESTIONS:

Can I use frozen blueberries for this?

If you can! We recommend using 8 ounces and you don’t need to thaw them, put them in frozen.

Why do you put blueberries in the flour?

This helps the blueberries stick to the batter so they don’t sink to the bottom during baking and spread evenly throughout the batter.

How do I make moist muffins?

I like to add Greek yogurt. Many muffin recipes just use butter/oil. The yogurt really helps get that moisture into the muffins, but it also adds flavor.

Should I use Greek lemon yogurt?

You can also use vanilla Greek yogurt. Greek yogurt is our favorite in this recipe, but if you don’t have any, sour cream can also be a substitute.

What makes muffins fluffier?

If you want extra fluffy muffins, you’ll want the wet ingredients (eggs, butter, and yogurt) to be at room temperature.

Why are my muffins dry?

There are two main reasons your muffins are dry. One is because they are overcooked and the second is that you have overmixed the dough. You want to take your muffins out of the oven once a toothpick inserted into the center comes out clean. Cook on a center rack, not the top rack of the oven. Also, when you overmix a dough, you are incorporating too much air and can also cause additional gluten development. It will make it hard and dry.

How do I store leftovers?

These can be stored in an airtight container where they keep at room temperature for up to 3 days or a week in the refrigerator. They can also be frozen. Store in a freezer container and store in the freezer for up to 3 months. To thaw, remove on countertop overnight until thawed.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • Lemon peel
  • granulated sugar
  • Butter
  • egg
  • Milk
  • greek yogurt with lemon
  • lemon juice
  • almond extract
  • all-purpose flour
  • baking powder
  • blueberries

HOW TO MAKE LEMON CRANBERRY MUFFINS:

Preheat oven to 400 degrees. Line a 12-cup muffin tin with baking cups or spray with nonstick spray. Peel the lemons and reserve 2 tablespoons to garnish the muffins before cooking. Add ¼ sugar to reserved lemon zest and set aside. In a separate medium bowl, mix remaining zest into 1 cup sugar.

Then beat the melted butter for 1 minute. Finally, beat the eggs, lemon juice, milk, yogurt and almond extract.

In another bowl, mix 2 ¼ cups of flour and baking powder.

Stir this flour mixture into the sugar/yogurt mixture until combined. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

Fill muffin tins about ¾ full.

Sprinkle each muffin cup with the lemon-sugar mixture you reserved earlier. (Don’t skip this one. It really makes them pop with flavor.)

Bake at 200 degrees for 15 minutes or until a toothpick inserted comes out clean from the center.

Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool.

Cool completely before serving. Note: This recipe makes about 18 muffins, so if you only have one muffin pan, we recommend starting with the last batch.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Lemon Blueberry Muffins

These Homemade Lemon Blueberry Muffins are a great breakfast or snack. A tasty and simple recipe that all lovers of blueberries and lemons will like! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Breakfast, Dessert Cuisine: American Keyword: Blueberry Lemon Muffin, Blueberry Lemon Muffin recipe Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 18 Calories: 180 kcal

  • zest of 2 lemons, divided use
  • 1 cup + ¼ cup granulated sugar
  • ½ cup salted butter, melted
  • 2 beaten eggs
  • ½ cup of milk
  • 5.3 ounces Greek lemon yogurt
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon almond extract
  • 2 ¼ cup + 1 tablespoon all-purpose flour
  • 2 teaspoons of baking powder
  • 1 ½ cups fresh blueberries

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  • Preheat oven to 400 degrees. Line a 12-cup muffin tin with baking cups or spray with nonstick cooking spray.
  • Peel the lemons and reserve 2 tablespoons to garnish the muffins before cooking. Add ¼ sugar to reserved lemon zest and set aside.
  • In a separate medium bowl, mix remaining zest into 1 cup sugar.
  • Beat the melted butter for 1 minute. Then whisk together the eggs, lemon juice, milk, yogurt, and almond extract.
  • In another bowl, mix 2 ¼ cups of flour and baking powder.
  • Stir the flour mixture into the yogurt/sugar mixture until combined.
  • Season the blueberries with 1 tablespoon of flour, then add them to the batter.
  • Fill muffin tins about ¾ full with batter.
  • Sprinkle each muffin cup with the lemon-sugar mixture you reserved earlier. (Don’t skip this one. It really makes them pop with flavor.)
  • Bake at 200 degrees for 15 minutes or until a toothpick inserted comes out clean from the center.
  • Let cool in the muffin tin for 5 minutes before removing to a wire rack to cool. Let cool completely before serving.
  • Note: This recipe makes about 18 muffins, so if you only have one muffin pan, we recommend starting with the last batch.
  • These can be frozen, see above how to do this.
  • You can use vanilla Greek yogurt instead of lemon.
  • You can use frozen blueberries instead of fresh.

Calories: 180kcal | Carbs: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated fat: 0.4 g | Monounsaturated fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 87mg | Potassium: 104mg | Fiber: 1g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1 mg Nutritional Disclaimer

Other breakfast recipes

  • Tik Tok Cinnamon Rolls
  • Monkey Bread Muffin with Cinnamon Roll
  • Blueberry Soft Pancakes
  • eggs rancheros

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