Description
These Zesty Lemon Blueberry Muffins combine the bright, refreshing flavor of lemons with sweet bursts of fresh blueberries, creating a delightful morning treat that’s both moist and fluffy. Perfect for breakfast or brunch, these muffins boast a tender crumb with a subtle tang and a light, sweet lemon glaze that enhances every bite.
Ingredients
Scale
Dry Ingredients
- 1.75 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 0.25 tsp Cinnamon
- 1 cup Granulated Sugar
Wet Ingredients
- 2 large Eggs (at room temperature)
- 4 tbsp Salted Butter (melted)
- 2 tbsp Cooking Oil
- 0.5 cups Plain Yogurt (at room temperature)
- 1.5 tsp Vanilla Extract
- 2 Lemons – zest and juice
Add-ins
- 1 cup Blueberries (fresh or frozen)
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly. This ensures easy removal and keeps muffins from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar thoroughly to evenly distribute all ingredients.
- Combine Wet Ingredients: In another large bowl, whisk the eggs, melted salted butter, cooking oil, plain yogurt, vanilla extract, lemon zest (from 2 lemons), and lemon juice until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing, which can result in dense muffins.
- Add Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed without breaking them up too much to prevent bleeding into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full for a perfect dome.
- Bake: Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden and spring back when lightly pressed.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth and slightly thick but pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving for a bright, sweet finish.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent color bleed.
- For extra moist muffins, ensure yogurt is at room temperature.
- Do not overmix the batter; overmixing can lead to dense muffins.
- For a dairy-free option, substitute butter with a plant-based alternative and use dairy-free yogurt.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
