Lemon Blueberry Muffins
Updated Jan. 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups/247 grams all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- ⅔cup/167 grams granulated sugar
- 1lemon
- 1cup/241 grams plain whole-milk yogurt
- ¼cup/60 grams neutral-flavored oil, olive oil or melted butter
- 2large eggs
- 1cup fresh or thawed frozen blueberries (see Tip)
Nutritional analysis per serving (12 servings)
207 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners or generously grease. Either way, be sure to coat the top of the tin with butter or nonstick cooking spray to easily remove the muffin tops.
- Step 2
In a large bowl, whisk the flour, baking powder, baking soda and salt.
- Step 3
Add sugar to a medium bowl, and zest the lemon directly into the sugar. Rub together until the sugar is pale yellow. Squeeze in 2 tablespoons lemon juice, then add the yogurt, oil and eggs. Whisk until very smooth.
- Step 4
Toss the blueberries into the dry mixture until evenly coated, then add the wet ingredients and stir gently just until no traces of flour remain. It’s OK if the batter is lumpy.
- Step 5
Divide the batter evenly among the muffin cups.
- Step 6
Bake until golden brown on top, about 20 minutes. When you press the top of a muffin, it should almost feel like a soft pillow.
- Step 7
Cool for at least 5 minutes before removing from the tin. Completely cooled muffins can be frozen in an airtight container for up to 2 months. Thaw fully, then reheat in a toaster oven before enjoying.
- You can use one 6-ounce container of fresh berries, which taste tangier and juicier, or a cup of frozen berries (4¾ ounces). Thaw frozen berries between sheets of paper towels to absorb excess water.
Private Notes
Comments
Try them now with Wyman's Maine frozen blueberries. They're the small Maine blueberries which are superior to the larger blueberries found on produce shelves. Definitely a superior flavor and texture.
Why does "Cook time" say "45 minutes" when they bake for 20 and cool for 5?
Since 1 cup of granulated sugar is 200 grams, shouldn't 2/3 cup be 133 grams, not 167 grams? (Some of us use a scale.)
Made with 100g AP flour and 67g whole wheat, and I didn't have actual lemons so 2tbsp lemon juice and a few dashes of orange extract. Plus a sprinkle of cinnamon sugar on top, baked for 18 minutes. Came out delicious and super fluffy. A good basic muffin recipe that was easy to modify for what I had,
Made them with frozen huckleberries instead of blueberries, absolutely delicious!
Huh. Not sure. I used lime Greek yogurt because it was all I had, omitted the lemon zest (because I don’t like them combined), replaced lemon juice with water, used 1/2c sugar because of the flavored yogurt, and safflower oil. They read ‘citrus, probably lemon’ which I like. But they are feeling greasy fresh from the oven. They might tighten up overnight, will see. Still, I think with the yogurt fat, I could have gotten away with 2T oil or butter w/o suffering. They slightly spilled over and generally have a fine soft texture. My blueberries also kept them tart. They feel indulgent without being full-on ‘cake for breakfast’. But I kinda prefer my austere 1950’s muffins which pare back the sugar and fat, resulting in a simple, dry-ish, not sweet muffin that is great with coffee.