Fresh or Frozen Lemon Blueberry Muffins
Equipment
- Mixing bowls or
Ingredients
- 2 cup unbleached all-purpose flour, spooned and leveled 240g
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar 150g
- 2 large eggs
- ½ cup salted butter, melted and cooled slightly 113g
- 1 cup plain yogurt (or sour cream) 240g
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest, about 1 large lemon
- 1 tsp vanilla extract
- 1 tsp lemon emulsion
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw) 150g
- 2 tbsp coarse sugar, optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until well combined and slightly pale, about 1 minute. Add the melted butter, yogurt (or sour cream), lemon juice, lemon zest, vanilla extract, and lemon emulsion. Whisk until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix— small lumps are okay.
- Fold in Blueberries: Gently fold in the 1 cup (150g) of blueberries, ensuring they’re evenly distributed throughout the batter. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking and minimize color bleeding.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top For a bakery-style look, slightly overfill them to create taller muffins. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (no wet batter). The tops should be golden.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
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Lemon Boost: For extra zing, drizzle a simple glaze made of 1/2 cup powdered sugar and 1-2 tablespoons lemon juice over the cooled muffins.
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Blueberry Swirl Prevention: Pat fresh blueberries dry after rinsing and handle them gently to avoid streaks.
- Frozen Berry Adjustment: Make sure you don't thaw your berries if you're using frozen.
Nutrition
Serving: 1muffin
Servings: 12 muffins
Calories:
