Lemon Blueberry Muffins Recipe

Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-3/4 cup All-purpose Flour; 3/4 cups Granulated Sugar, Plus An Additional 1/2 Tablespoon For The Blueberries; 1 Tablespoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 whole Lemon, Zested; 1 cup Milk; 1 cup Plain Greek Yogurt; 1/4 cups Fresh Lemon Juice; 2 whole Eggs; 1 cup Fresh Blueberries; FOR THE GLAZE:; 2/3 cups Powdered Sugar; 1 Tablespoon Blueberry Balsamic Vinegar; 2 teaspoons Water; Lemon Zest, As Needed For Garnish

Servings: persons

FOR THE MUFFINS:
1-3/4 cup All-purpose Flour
3/4 cups Granulated Sugar, Plus An Additional 1/2 Tablespoon For The Blueberries
1 Tablespoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 whole Lemon, Zested
1 cup Milk
1 cup Plain Greek Yogurt
1/4 cups Fresh Lemon Juice
2 whole Eggs
1 cup Fresh Blueberries
FOR THE GLAZE:
2/3 cups Powdered Sugar
1 Tablespoon Blueberry Balsamic Vinegar
2 teaspoons Water
Lemon Zest, As Needed For Garnish

1
Preheat oven to 350u00b0F and line two 12 well muffin pans with liner papers. Whisk flour, sugar, baking powder, baking soda and salt together in a large mixing bowl to aerate them. Whisk lemon zest, milk, Greek yogurt, lemon juice and eggs together in another bowl until smooth. Pour wet ingredients into dry ingredients and whisk it all together just until it is a smooth batter.
2
Stir the blueberries with the extra 1/2 tablespoon of sugar. This helps them stay suspended in the batter instead of sinking to the bottom. Then use a spatula to gently fold the blueberries into the batter. Use a 1 1/2 inch cookie scoop to drop two scoops of batter into each lined muffin well to get 24 total. Bake the muffins for about 20 minutes, until puffy and baked through. A toothpick inserted in the center of one should come out cleanly. Let them cool for 30 minutes.
3
While the muffins cool, prepare the easy glaze. Just stir the powdered sugar, blueberry balsamic vinegar and water together in a bowl until it is smooth and shiny. Drizzle each of the cooled muffins with the glaze and sprinkle them all with extra lemon zest on top. Serve them immediately or store them in airtight containers in a single layer in the refrigerator for up to a day!

390

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-3/4 cup All-purpose Flour, 3/4 cups Granulated Sugar, Plus An Additional 1/2 Tablespoon For The Blueberries, 1 Tablespoon Baking Powder, and more.

Yes, Lemon Blueberry 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.

Lemon Blueberry Muffins

How did you like this recipe?

Frequently Asked Questions