Blueberry Lemon Muffins Recipe

Name: Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2/3 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup lemon yogurt; 1/2 teaspoon salt; 1/4 cup unsalted butter, melted; 1 egg, lightly beaten; 1 -2 teaspoon grated lemon, rind of; 1 teaspoon vanilla extract; 2 cups fresh blueberries or 2 cups frozen blueberries

Servings: persons

2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup lemon yogurt
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 -2 teaspoon grated lemon, rind of
1 teaspoon vanilla extract
2 cups fresh blueberries or 2 cups frozen blueberries

1
Preheat oven to 400u00b0F.
2
Combine dry ingredients in a large bowl.
3
Stir in the blueberries.
4
In a separate bowl, blend the wet ingredients, including lemon peel.
5
Add the wet ingredients to the dry ingredients and stir until just combined-- do not over mix.
6
Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
7
Cool on a rack for five minutes before removing from pan; finish cooling on rack.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, 2/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Blueberry Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Muffins

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