![- 1 ½ cups all-purpose flour - 1 cup fresh blueberries (or frozen) - ½ cup granulated sugar - 1 tablespoon lemon zest - 2 tablespoons freshly squeezed lemon juice - ½ cup plain yogurt (or sour cream) - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - Optional: powdered sugar for dusting I love baking these lemon blueberry muffins because they are simple yet so tasty. You only need a few ingredients to create a delight. Let’s dive into the details of these ingredients. First, we use all-purpose flour as the base. It gives the muffins a soft and fluffy texture. The blueberries offer a burst of flavor and color. I prefer fresh blueberries, but frozen ones work too. Just make sure to use them straight from the freezer. Next, we have granulated sugar to add sweetness. The lemon zest brings a bright, zesty flavor, while the lemon juice adds moisture and tang. Plain yogurt or sour cream keeps the muffins moist. The vegetable oil keeps them tender. Add a large egg for binding. The vanilla extract gives an extra layer of flavor. Lastly, baking powder, baking soda, and salt make everything rise and taste just right. You can swap plain yogurt for Greek yogurt. Greek yogurt makes the muffins even thicker and creamier. If you prefer fewer calories, try using a natural sweetener instead of sugar. For gluten-free muffins, use a gluten-free flour blend. Feel free to mix and match based on what you have at home. These changes can give you a unique twist while still keeping the muffins delicious. For the full recipe, check out the details above. 1. Preheat your oven to 375°F (190°C). This ensures even baking for your muffins. 2. Prepare your muffin tin by lining it with paper liners or spraying it with non-stick spray. This helps with easy removal after baking. 3. In a large bowl, combine the dry ingredients. Mix 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and ½ cup of granulated sugar. Whisk until everything is well mixed. 4. In another bowl, whisk together the wet ingredients. Use ½ cup of plain yogurt, 1/3 cup of vegetable oil, 1 large egg, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Mix until smooth. 1. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together. Be careful not to overmix; a few lumps are okay. This keeps your muffins light and fluffy. 2. Now, fold in the blueberries. Use 1 cup of fresh blueberries, or frozen if you can't find fresh ones. Make sure they are evenly mixed into the batter. This ensures that each bite is filled with blueberries. 1. Divide the batter evenly among the muffin cups. Fill each one about two-thirds full. This allows space for the muffins to rise while baking. 2. Bake your muffins in the preheated oven for 18-20 minutes. They should turn golden brown on top. 3. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. If it has batter on it, bake for a few more minutes. Following these steps will help you create a batch of delicious lemon blueberry muffins. If you want the full recipe, refer to the [Full Recipe]. To make your muffins moist, avoid overmixing the batter. When you mix the wet and dry ingredients, mix gently until just combined. A few lumps are okay. Overmixing can make your muffins tough. Using room temperature ingredients is also key. This helps the batter mix better and rise more evenly. Take your yogurt and egg out of the fridge about 30 minutes before you start. Serving ideas can make your muffins shine. Serve them warm on a pretty plate. For a nice gift, wrap each muffin in a paper liner and tie with a ribbon. You can also sprinkle lemon zest and a few fresh blueberries on top for a lovely look. When storing muffins, keep them cool in an airtight container. They taste great warm but can be enjoyed cool too. You can freeze muffins for later. Just let them cool completely and place them in a freezer bag. They last up to three months in the freezer. To store leftovers, place them in a sealed container at room temperature. If you want to enjoy them warm later, reheat in the microwave for a few seconds. For the full recipe, check out the detailed instructions on how to create these delightful treats! {{image_2}} You can make lemon blueberry muffins even better with some fun twists. Here are a few ideas: - Add nuts or coconut for texture: Chopped walnuts or pecans give a nice crunch. Shredded coconut adds a tropical feel. - Use different fruits like raspberries or strawberries: Swap out blueberries for raspberries for a tart kick. Strawberries add sweetness and pair well with lemon. Some people need to make changes for health or personal reasons. Here are some easy swaps: - Vegan substitutions: Replace the egg with a flaxseed meal or applesauce. Use plant-based yogurt instead of dairy yogurt. - Low-fat versions: Choose low-fat yogurt and use less oil. This keeps the muffins moist without extra fat. Serve your muffins in fun ways to impress your guests: - Muffin parfait or muffin sundae ideas: Layer muffin pieces with yogurt and fresh berries. Top with a drizzle of honey for a sweet treat. - Incorporating into breakfast brunch spread: Place muffins on a beautiful platter with other breakfast items. Add fresh fruit, yogurt, and coffee for a complete meal. Try these variations to make your lemon blueberry muffins unique and enjoyable! For the complete recipe, check out the [Full Recipe]. Store your lemon blueberry muffins at room temperature in an airtight container. This keeps them fresh for about three days. If you live in a humid area, consider refrigeration. However, this can dry them out. If you want to store them longer, freezing is a great option. Wrap each muffin in plastic wrap and place them in a freezer bag. This way, they can last up to three months. Just remember to label the bag with the date! The shelf life of your muffins depends on how you store them. Room temperature muffins last about three days. In the fridge, they last about a week. If frozen, they can stay good for up to three months. Always check for signs of spoilage before enjoying your muffins. If they smell off or look strange, it’s best to toss them. To reheat muffins without drying them out, use the microwave or oven. For the microwave, wrap a muffin in a damp paper towel and heat for 10-15 seconds. This keeps them moist. In the oven, preheat to 350°F (175°C) and heat for about five minutes. This method helps restore that fresh-baked taste. Enjoy your warm muffins with a cup of coffee or tea! For the full recipe, check the section above. Can I use frozen blueberries? Yes, you can use frozen blueberries. They work well in this recipe. Just add them straight from the freezer to the batter. This way, they won’t get mushy. Frozen blueberries also save time when fresh ones are not in season. What can I substitute for yogurt? If you don’t have yogurt, you can use sour cream. It adds moisture just like yogurt. For a dairy-free option, try applesauce or a plant-based yogurt. These substitutes will keep your muffins moist and fluffy. How do I know when the muffins are done baking? To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. The muffins should also look golden brown on top. This means they are baked perfectly. Caloric content and serving size breakdown One muffin has about 180 calories. This includes healthy fats from the oil and nutrients from the blueberries. Each muffin is a delightful treat while still being relatively light. Health benefits of blueberries Blueberries are packed with vitamins and antioxidants. They can help protect your heart and boost brain health. Eating them can also improve your mood. So, enjoy these muffins knowing they are good for you! Can I make mini muffins instead? Yes, you can make mini muffins! Just fill the mini muffin tins halfway. They will bake faster, so check them after about 12-15 minutes. Mini muffins are perfect for snacks or parties. How to make lemon blueberry bread using the same recipe? To make lemon blueberry bread, use a loaf pan instead of muffin tins. Pour the batter into the greased pan and bake for about 50-60 minutes. Check for doneness with a toothpick, just like with muffins. Enjoy a slice of this delicious bread! You now have all the tools to bake perfect lemon blueberry muffins. We covered ingredients, substitutions, and step-by-step instructions to guide you. Remember, mixing techniques and storage tips will help you get the best results. You can try variations or creative serving ideas to switch things up. Enjoy the vibrant flavors of these muffins fresh or stored for later. Happy baking!](https://goodsouppot.com/wp-content/uploads/2025/05/591ebe17-c1c0-42df-a74b-08d3ae8b3ece-250x250.webp)
Lemon Blueberry Muffins
Indulge in the delightful taste of Zesty Lemon Blueberry Bliss Muffins! These moist, flavorful muffins combine fresh blueberries and zesty lemon for a perfect breakfast treat or snack. Whip them up in just 35 minutes with simple ingredients like yogurt and lemon juice. Perfectly sweetened and easy to make, these muffins will brighten your day. Click to explore the full recipe and savor every bite!