Lemon Blueberry Muffins
Lemon Blueberry Muffins are a sweet and tangy recipe with a moist and crumbly texture. These muffins can be the perfect breakfast or after-dinner treat.
Servings: 20 muffins
Calories: 147kcal
Ingredients
- 2 Lemon Zest reserve 1 tablespoon to top muffins
- 1 cup sugar + ¼ cup
- ½ cup butter melted
- 2 eggs whisked
- ½ cup milk
- 5.3 oz lemon greek yogurt
- ¼ cup lemon juice fresh squeezed
- 1 tsp almond extract
- 2 ¼ cup all-purpose flour + 1 tablespoons
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ 8 oz. blueberries fresh
Instructions
- Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.
- Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.
- Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.
- In another bowl, mix together 2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.
- Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.
- Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)
- Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.
- Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg