Description
These Lemon Blueberry Muffins are a delightful blend of tangy lemon and sweet blueberries, making them an ideal breakfast or snack. With simple prep and fresh ingredients, you can whip up a batch quickly, perfect for sharing or treating yourself on a cozy morning.
Ingredients
- sugar
- lemon zest
- butter
- eggs
- lemon juice
- yogurt
- avocado oil
- vanilla
- blueberries
- flour
- baking powder
- salt
Instructions
- Preheat the oven to 425°F and line a muffin tin with liners or spray with nonstick spray.
- In a large bowl, combine the sugar and lemon zest, pressing them together with your fingers until fragrant. Set aside 1 tablespoon of the mixture.
- Add the butter to the sugar and lemon mix, then cream together using a hand mixer or stand mixer. Combine with eggs, lemon juice, yogurt, avocado oil, and vanilla.
- In a separate small bowl, coat the blueberries with ¼ cup of flour.
- Mix the remaining flour (1 ¾ cup), baking powder, and salt in a medium bowl.
- Fold the dry ingredients into the wet mixture until just combined. Then, gently stir in the blueberries and flour mix until no flour remains.
- Divide the batter into the muffin tin (you may need to use 2 tins or bake in batches) and sprinkle with reserved lemon sugar on top.
- Bake for 10 minutes at 425°F, then lower the temperature to 375°F and continue baking for another 10 minutes.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh blueberries.
Make sure to mix gently to avoid crushing the blueberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg