Description
Delightful lemon blueberry muffins that balance tartness and sweetness, perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
- Streusel topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the Greek yogurt, oil, egg, vanilla extract, lemon juice, and lemon zest in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Distribute the batter into the muffin cups, filling each 3/4 full.
- Sprinkle the streusel topping on each muffin if using.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Add a dusting of powdered sugar or lemon zest before serving for presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg