Description
These Lemon Blueberry Muffins are a delightful combination of fresh blueberries and the tangy taste of lemon. With simple ingredients like Greek yogurt and a quick prep time, they’re perfect for breakfast or as a sweet snack. Enjoy the burst of flavors in every bite!
Ingredients
Scale
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup Greek yogurt
- 2 tablespoons milk (any)
- ¼ cup olive oil (or another vegetable oil)
- 1 large egg
- 1 lemon (the grated zest)
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan by greasing or lining it.
- In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, olive oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
- Incorporate the flour, baking powder, baking soda, and salt into the wet mixture, mixing gently to avoid overmixing. Fold in the blueberries delicately.
- Evenly distribute the batter among the muffin cups. Optionally, sprinkle brown sugar or add slivered almonds on top.
- Bake for approximately 25 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Allow muffins to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
For extra flavor, you can add a bit more lemon zest.
Ensure that the blueberries are washed and dried thoroughly before folding them into the batter.
These muffins are best enjoyed warm, but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 21mg