Description
Fluffy lemon blueberry muffins bursting with flavor, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup plain yogurt
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, egg, yogurt, lemon zest, and lemon juice together.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the blueberries carefully.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Avoid overmixing to keep muffins fluffy. Fresh blueberries can be substituted with frozen ones if thawed and drained.