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Lemon Blueberry Muffins

Lemon Blueberry Muffins

Big, flavorful muffins filled with fresh blueberries and a hint of lemon.
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Large Muffins
Author Adapted from America's Test Kitchen Family Cookbook

Ingredients

  • 3 cups of all-purpose flour
  • 1 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain yogurt I use greek yogurt
  • 2 large eggs
  • 8 Tablespoons unsalted butter melted and cooled
  • 1 1/2 cups of fresh blueberries rinsed and drained
  • 1 tablespoon flour
  • 1 tablespoon grated fresh lemon zest

Instructions

  1. Preheat your oven to 375 degrees. Grease a 12-cup muffin tin and set aside.
  2. Whisk flour, sugar, baking powder, soda, and salt together in a large bowl.
  3. In another bowl, whisk together the eggs, yogurt, and lemon zest.
  4. Gently fold the wet ingredients into the dry until just mixed, then add in the melted butter and fold to combine.
  5. In a small bowl, gently toss the blueberries with 1 Tablespoon of flour until lightly coated.
  6. Gently stir in the blueberries into the batter (it will be THICK!)
  7. Using a large spoon or ice cream scoop, divide the batter into the prepared muffin cups.
  8. Bake until golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached, approximately 25 to 30 minutes.
  9. Allow the muffins cool in the pan for approximately 5 minutes, then turn out onto a cooling rack for an additional 10 minutes. Serve immediately or freeze for later!