Description
These easy one-bowl lemon blueberry muffins are quick to make, bursting with fresh lemon zest and juicy blueberries, perfect for a bright and cheerful snack or breakfast.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (180 ml) plain Greek yogurt, full-fat
- ⅓ cup (80 ml) vegetable oil
- Zest and juice of 2 medium fresh lemons (about ½ cup or 120 ml juice)
- 1½ cups (225 g) fresh blueberries, washed and dried
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Add wet ingredients to the dry mix: eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Gently blend until just combined; batter should be a little lumpy.
- Toss blueberries in a tablespoon of flour from the dry mix to prevent sinking.
- Fold the floured blueberries gently into the batter using a rubber spatula.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter; lumps are okay to keep muffins tender. Toss blueberries in flour before folding to prevent sinking. Use fresh lemons for best flavor. Muffins can be frozen for up to 3 months and thawed before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Fat: 7
- Carbohydrates: 25
- Protein: 3
Keywords: lemon blueberry muffins, easy muffins, one-bowl recipe, quick breakfast, fresh lemon zest, blueberry baking, simple muffins