Lemon Blueberry Muffins Recipe

Delight your taste buds with the bright and refreshing flavors of Lemon Blueberry Muffins.

Bursting with juicy blueberries and zesty lemon flavor, these muffins are a perfect combination of sweet and tangy.

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Whether enjoyed as a quick breakfast on the go or as a delightful snack any time of the day, these muffins are sure to become a family favorite.

With their moist and fluffy texture, each bite is a delightful treat that will leave you craving for more.

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Whip up a batch of these Lemon Blueberry Muffins and bring a touch of sunshine to your day!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt or Greek yogurt
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 and 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Equipment

  • Mixing bowls
  • Muffin tin
  • Muffin liners
  • Whisk
  • Wooden spoon or spatula
  • Zester or grater

Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.

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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the yogurt, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined.

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Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.

Gently fold in the blueberries until evenly distributed throughout the batter.

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Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

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Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Facts

  • Serving Size: 1 muffin (assuming 12 muffins per batch)
  • Calories: 160
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 4g

Health Benefits

Blueberries are packed with antioxidants, vitamins, and fiber, promoting heart health and reducing inflammation.

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Lemon zest and juice add a burst of vitamin C and citrus flavor, supporting immune health and digestion.

Yogurt provides probiotics and calcium, supporting gut health and bone strength.

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Using whole-grain flour or adding oats to the batter can increase fiber content, aiding in digestion and promoting satiety.

Enjoying these muffins as part of a balanced diet can provide energy and satisfaction without excessive added sugars or unhealthy fats.

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FAQ’s

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

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Can I substitute lemon juice with lemon extract?

Yes, you can substitute lemon juice with lemon extract, but adjust the quantity to taste.

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How should I store leftover muffins?

Leftover muffins should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

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Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Can I add other mix-ins to the batter?

Absolutely! Feel free to add chopped nuts, shredded coconut, or even chocolate chips for added texture and flavor.

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