Lemon Blueberry Muffins
User Reviews
5.0
6 reviews
Excellent
Lemon Blueberry Muffins
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Lemon Blueberry Muffins are perfect for breakfast or any time of day. They're bursting with citrus flavor, sweet blueberries, and a sweet lemon glaze.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 lemon zest and juice
- 2 eggs room temperature
- ½ cup Greek yogurt room temperature
- ½ cup extra-virgin olive oil
- ¼ cup milk room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
Lemon Glaze optional
- 1½ cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and moist. Whisk in the eggs, Greek yogurt, oil, milk, vanilla, and lemon juice until well blended and smooth.
- Add the flour mixture on top of the wet mixture and whisk until well-combined.
- Add blueberries and use a rubber spatula to fold together until evenly distributed. Allow the batter to rest for 10 minutes. Then, fill each prepared muffin cup to the top with batter.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Allow muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Optional glaze topping: Whisk together the powdered sugar and lemon juice from 1 lemon with powdered sugar to create a glaze. Drizzle the glaze over the muffins on the wire rack on top of a sheet pan or parchment paper to allow the glaze to crust over.
Equipments used:
Notes
- *Glaze is included in the nutrition label.
- Storage: Place in an airtight container and keep in the fridge for up to four days.
- Freezer: To freeze, wrap each muffin in plastic wrap, then place into a zipper-lock freezer bag and into the freezer. The muffins will last for up to six months. To thaw, place the muffins in the fridge overnight. You can also thaw one muffin at a time in the microwave.
Nutrition Information
Show Details
Serving
1muffin
Calories
295kcal
(15%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
28mg
(9%)
Sodium
184mg
(8%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
61IU
(1%)
Vitamin C
7mg
(8%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 295kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 184mg | 8% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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