Lemon Blueberry Muffins

$- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - ½ cup plain Greek yogurt - ¼ cup vegetable oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 cup fresh blueberries (or frozen, if needed) - Optional: powdered sugar for dusting Making these lemon blueberry muffins is simple. You can start with your dry ingredients. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl. This will create a nice base for your muffins. Next, gather your wet ingredients. Crack the egg into a bowl. Add the Greek yogurt, vegetable oil, fresh lemon juice, and lemon zest. This mix adds moisture and flavor. Now, don't forget about the blueberries! You can use fresh or frozen ones. If you use frozen, remember they can add a bit of juice. This juice can make your muffins extra moist. I love to dust my muffins with powdered sugar for a sweet touch. It makes them look pretty, too! You can find the full recipe at the beginning of this article. Enjoy making these delightful treats! 1. Preheat your oven to 375°F (190°C). 2. Line a 12-cup muffin tin with paper liners or lightly grease it. 3. In a mixing bowl, combine the dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt 4. In another bowl, whisk the wet ingredients: - 1 large egg - ½ cup plain Greek yogurt - ¼ cup vegetable oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon 5. Mix until smooth. 6. Gradually stir the wet ingredients into the dry ingredients. 7. Be careful! Do not overmix; a few lumps are okay. 8. Gently fold in the blueberries. 9. Divide the batter evenly among the muffin cups, filling each about ¾ full. 10. Bake for 18-20 minutes. Check with a toothpick; it should come out clean. 11. Let the muffins cool in the tin for 5 minutes. 12. Transfer them to a wire rack to cool completely. 13. Optionally, dust them with powdered sugar before serving for extra sweetness! Now you are ready to enjoy these lemon blueberry muffins! For the full recipe, refer back to the ingredients section. To get the best texture in your lemon blueberry muffins, avoid overmixing the batter. When you mix too much, your muffins can become tough. Stir just until the dry and wet ingredients combine. It’s okay if there are some lumps. Also, use room temperature ingredients. This helps your muffins rise well and bake evenly. Want to boost the flavor? Try adding lemon zest. It makes your muffins taste fresh and bright. You can also add a splash of vanilla or almond extract for extra depth. Just a small amount can make a big difference in taste! For a lovely finish, dust your muffins with powdered sugar. This adds a sweet touch that looks great. Serve your muffins warm with tea or coffee. They are perfect for breakfast or a snack. Enjoy them fresh for the best taste! For the complete process, check the Full Recipe. {{image_2}} When it comes to lemon blueberry muffins, you can get creative with variations. Here are some fun ideas to try. You can swap out blueberries for other fruits. Raspberries and strawberries work great. Just replace the blueberries with the same amount of your chosen fruit. You can also mix berries together. A combination of blueberries, raspberries, and strawberries adds a colorful twist. If you need gluten-free muffins, use almond flour or a gluten-free blend. This way, you can enjoy the same tasty muffins without gluten. For vegan options, replace the egg with a flax egg or applesauce. You can also use plant-based yogurt instead of Greek yogurt. These swaps keep the muffins soft and moist. Want to change the flavor? Try making lemon poppy seed muffins. Just add a few tablespoons of poppy seeds to the batter. You can also fold in shredded coconut or chopped nuts. These additions give your muffins extra flavor and texture. Feel free to explore these variations. They can make your lemon blueberry muffins even more delightful. For the full recipe, check the link above! To keep your lemon blueberry muffins fresh, let them cool completely before storage. This step helps prevent sogginess. Once cool, place the muffins in an airtight container. This keeps moisture out and preserves their taste. If you want to enjoy your muffins later, freezing is a great option. Wrap each muffin tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. When you're ready to eat, simply thaw them at room temperature. For the best taste, reheat in the oven at 350°F for about 10 minutes. This warms them up and restores their soft texture. Lemon blueberry muffins can stay fresh for about 3 to 5 days at room temperature. If stored in the fridge, they last about a week. Always check for signs of spoilage, such as mold or an off smell. If you see or smell anything unusual, it’s best to toss them out. Enjoy your baking experience with my Full Recipe for the best lemon blueberry muffins! Yes, you can use frozen blueberries. They work well in muffins. Just make sure to rinse and dry them first. This helps reduce the extra juice they release. Fold them gently into the batter. This way, they won’t break apart too much. To change the number of muffins, you can scale the recipe. If you want 6 muffins, use half of each ingredient. For 24 muffins, double the amounts. It’s easy! Just keep the same ratios. This makes it simple to serve any group size. Flat muffins can happen for a few reasons. First, check if your baking powder and baking soda are fresh. Old leavening agents won’t work well. Also, avoid overmixing the batter. That can lead to dense muffins. Lastly, ensure your oven is preheated correctly. Greek yogurt adds moisture and tang to the muffins. If you don’t have it, you can use sour cream or regular yogurt. Both work fine, but they won’t give the same flavor. Greek yogurt helps keep the muffins tender and soft. For the best result, I suggest sticking with it. You can find the full recipe [here](#). This blog post covered key ingredients and simple steps to create delicious muffins. You learned about dry and wet ingredients, along with helpful tips for perfect texture and flavor. I shared variations to suit your taste and dietary needs. Remember, these muffins are easy to store and freeze for later. Enjoy baking and experimenting with flavors. Your kitchen will smell great, and your muffins will taste amazing!$

Lemon Blueberry Muffins

Indulge in a burst of flavor with these Zesty Lemon Blueberry Delight muffins! These easy-to-make treats combine tangy lemon and juicy blueberries for a delightful snack or breakfast option. Perfect for any occasion, just follow our simple steps to bake a batch in just 35 minutes.

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup plain Greek yogurt

¼ cup vegetable oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 cup fresh blueberries (or frozen, if needed)

Optional: powdered sugar for dusting

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, beat the egg, then add the Greek yogurt, vegetable oil, lemon juice, and lemon zest. Mix until smooth.

Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.

Fold in the fresh blueberries gently to avoid breaking them.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Once done, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Optionally, dust with powdered sugar before serving for an extra touch of sweetness!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins