The Perfect Lemon Blueberry Muffins
Delightfully fluffy lemon blueberry muffins that bring joy to any morning, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/2 cup streusel topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by lining it with paper liners or greasing it lightly.
- Whisk the dry ingredients in a large bowl: all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in another bowl: Greek yogurt, milk, vegetable oil, eggs, lemon juice, and lemon zest.
- Combine the mixtures, gradually adding wet to dry until just combined.
- Fold in the fresh blueberries gently.
- Fill the muffin tin about ¾ of the way full with the batter.
- Add streusel topping if desired.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool the muffins for about 5 minutes before transferring them to a wire rack.
Notes
You can substitute ingredients for vegan options or gluten-free alternatives as needed. Store leftovers in an airtight container for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: lemon blueberry muffins, breakfast muffins, healthy muffins