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lemon-blueberry-muffins---easy--moist---bakery-style_feature

Lemon Blueberry Muffins: Easy Moist Bakery Style Recipe

These Lemon Blueberry Muffins are incredibly moist and fluffy, combining bright lemon flavors with sweet blueberries. Perfect for breakfast or a snack, this recipe is easy to make and sure to become a favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, Greek yogurt, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. Avoid overmixing the batter to keep muffins fluffy. Store in an airtight container for up to 3 days or freeze for up to 3 months.