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Lemon Blueberry Muffins

Moist Lemon Blueberry Muffins for a Sweet Morning Boost

Delight your mornings with these Lemon Blueberry Muffins that blend tangy lemon zest and sweet blueberries. Perfect for a quick, nutritious breakfast!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 3/4 cups granulated sugar brown sugar can be used for a deeper flavor
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1/2 teaspoon salt use cautiously to avoid overpowering the taste
  • 1 cup Greek yogurt can substitute with sour cream or dairy-free yogurt
  • 1/3 cups vegetable oil melted butter is a great substitute
  • 1 tablespoon lemon zest feel free to add more or use lemon extract
  • 1/4 cups lemon juice fresh is preferred, but bottled can work
  • 1 large egg replace with flaxseed meal for a vegan option
  • 1 cups blueberries can use fresh or frozen without thawing
For the Streusel Topping
  • 1/2 cups flour creates the crumbly texture
  • 1/4 cups butter ensure it's at room temperature
  • 1/4 cups sugar brown sugar can enhance flavor
  • a pinch salt balances sweetness in the topping

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or greased.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix together Greek yogurt, vegetable oil, lemon juice, lemon zest, and egg until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined, then gently incorporate the blueberries.
  5. For the streusel topping, mix flour, sugar, and salt, then add room temperature butter and rub together until crumbly.
  6. Spoon muffin batter into the muffin tin, filling about two-thirds full, and sprinkle with streusel topping.
  7. Bake for 15-20 minutes until golden. Use a toothpick to check for doneness.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh but can be stored properly to maintain freshness.

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