Lemon Blueberry Muffins Recipe

Name: Lemon Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 muffins
Ingredients: 2 lemons; 1 ¾ cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; ¼ tsp cinnamon; 1 cup granulated sugar; 4 tbsp salted butter, melted; 2 Tbsp cooking oil; ½ cup plain yogurt, room temperature; 2 large eggs, room temperature; 1 ½ tsp vanilla extract; 1 cup blueberries; 1 cup powdered sugar; 2 Tbsp lemon juice; 1 tsp lemon zest

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
10 muffins
Calories
305 kcal
Course
Dessert, Breakfast
Cuisine
American

Lemon Blueberry Muffins Recipe

Megan Sampson

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This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

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Ingredients

Servings

2 lemons $1.16
1 ¾ cup all-purpose flour $0.36
1 tsp baking powder $0.06
1 tsp baking soda $0.04
½ tsp salt $0.02
¼ tsp cinnamon $0.03
1 cup granulated sugar $0.40
4 tbsp salted butter, melted $0.49
2 Tbsp cooking oil $0.08
½ cup plain yogurt, room temperature $0.62
2 large eggs, room temperature $0.74
1 ½ tsp vanilla extract $0.95
1 cup blueberries $1.50

Glaze (optional)

1 cup powdered sugar $0.55
2 Tbsp lemon juice $0.00
1 tsp lemon zest $0.00

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Instructions

Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
Add the blueberries to the bowl and fold them into the batter until just combined.
Divide the batter between ten or twelve greased or lined muffin wells.
Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

Notes

Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first!
Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.