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Bright & Zesty Lemon Blueberry Muffins

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Delightful muffins bursting with lemon and blueberry flavor, perfect for breakfast or brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup Greek yogurt
  • 2 large eggs
  • ¼ cup melted butter
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 cup blueberries
  • Streusel topping (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the muffin pan by greasing or lining with muffin liners.
  3. Combine the dry ingredients: all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Mix the wet ingredients: Greek yogurt, eggs, melted butter, lemon juice, and lemon zest in another bowl until smooth.
  5. Combine the wet mixture with the dry ingredients, folding gently to maintain fluffiness.
  6. Add the blueberries, ensuring they are evenly distributed.
  7. Scoop the batter into muffin cups about two-thirds full and top with streusel if desired.
  8. Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Check for doneness before removing from the oven to prevent mishaps. Enjoy warm with honey or whipped cream cheese.

Nutrition

Keywords: lemon muffins, blueberry muffins, breakfast, brunch, baking

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