Description
These Lemon Blueberry Muffins are bursting with vibrant flavors from fresh blueberries and zesty lemon. Simple to prepare, they make an excellent snack or breakfast choice, perfect for sharing with family and friends.
Ingredients
Scale
- 1 cup sugar
- Zest of 1 lemon
- 1/2 cup butter
- 2 large eggs
- 1/4 cup lemon juice
- 1/2 cup yogurt
- 1/2 cup avocado oil
- 1 teaspoon vanilla extract
- 2 cups blueberries
- 1 3/4 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, combine the sugar and lemon zest, using your fingers to mix until fragrant, around 20 seconds. Set aside 1 tablespoon of this mixture.
- In the same bowl, add butter and cream it with the sugar using a hand mixer. Then incorporate the eggs, lemon juice, yogurt, avocado oil, and vanilla extract, mixing until combined.
- In a separate small bowl, toss blueberries with 1/4 cup of flour until they are coated.
- In another medium bowl, mix the remaining flour (1 3/4 cup), baking powder, and salt together.
- Gradually fold the dry mix into the wet mixture until just combined, but some flour should still be visible. Then, gently add the blueberries and mix until the flour disappears.
- Distribute the batter evenly into the muffin tin (note that this recipe yields 16 muffins, so use two tins or bake in batches). Sprinkle the reserved lemon sugar on top of each muffin.
- Bake in the preheated oven at 425°F for 10 minutes, then lower the temperature to 375°F and continue baking for another 10 minutes.
- Allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack.
Notes
For better flavor, use fresh blueberries when available.
You can substitute yogurt with sour cream if desired.
Experiment with adding lemon juice for a zestier muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg