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When making lemon blueberry muffins, having the right ingredients is key. Each item plays a role in creating that moist, flavorful treat you crave. Here’s what you need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt - 1 large lemon (zest and juice) - ½ cup plain Greek yogurt - ¼ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen if not in season) - 1 tablespoon coarse sugar (for topping, optional) The flour gives structure to the muffins. Sugar adds sweetness and helps with browning. Baking powder and baking soda make the muffins rise. Sea salt boosts flavor and balances sweetness. The lemon zest and juice provide bright, fresh flavor. Greek yogurt keeps the muffins moist. Vegetable oil adds richness. The eggs bind everything together. Vanilla extract adds a nice touch of warmth. Blueberries burst with sweet juice, making every bite delightful. Lastly, coarse sugar adds a nice crunch on top. These ingredients come together to create a treat that is hard to resist. Don't forget to check the full recipe for detailed steps to make this delicious snack! First, turn your oven to 375°F (190°C). This step warms it up for baking. Next, grab your muffin tin. You can line it with paper liners or lightly grease it. This helps the muffins come out easily after baking. In a large bowl, add the following dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt Whisk these together well. This mix gives the muffins their structure and flavor. Now, take another bowl for the wet ingredients. Add: - Zest and juice from 1 large lemon - ½ cup plain Greek yogurt - ¼ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these until smooth. The lemon adds a bright taste. Pour the wet mix into the dry mix. Stir gently. Stop when it's just combined. Do not overmix! This keeps the muffins light and fluffy. Now, carefully fold in: - 1 cup fresh blueberries Be gentle to protect the berries. You want them whole in the muffins. Spoon the batter into your prepared muffin cups. Fill each cup about ¾ full. If you like, sprinkle coarse sugar on top for a sweet crunch. Bake these muffins for 18-20 minutes. Check them by inserting a toothpick. If it comes out clean, they are done. Let the muffins cool in the tin for about 5 minutes. This helps them set. After that, move them to a wire rack. Let them cool completely. Enjoy warm or at room temperature. You might want to dust them with powdered sugar or serve with lemon curd for extra flavor. Get ready to love these lemon blueberry muffins! For the complete recipe, refer to the Full Recipe section. To get moist muffins, use Greek yogurt. This adds creaminess and moisture. Make sure not to overmix the batter. Stir just until you see no dry flour. This keeps your muffins light and fluffy. Fresh blueberries are best, but frozen ones work too. If using frozen, do not thaw them. Add them directly to the batter. This way, they will hold their shape better, and your muffins will look great. Oven temperatures can vary. Keep an eye on your muffins after 15 minutes. If they look golden, check with a toothpick. If it comes out clean, your muffins are done. If your oven runs hot, reduce the temperature slightly. Enjoy these muffins warm or at room temperature. For a special touch, add a dusting of powdered sugar. You can also serve them with lemon curd on the side. This adds a zesty kick that pairs perfectly with the muffins. For the full recipe, refer to the main section. {{image_2}} You can easily change up your lemon blueberry muffins by adding other fruits. Raspberries and strawberries work great. If you choose raspberries, they add a nice tartness. Strawberries give a sweet touch. Just swap out some blueberries for your chosen fruit. Keep the rest of the recipe the same. This way, you can enjoy different flavors all year long. If you need a gluten-free option, no worries! Use gluten-free flour instead of all-purpose flour. Many brands taste great and work well in baking. You might want to add a bit of xanthan gum too. This helps hold the muffins together. Follow the same steps in the Full Recipe. You’ll still get soft, tasty muffins that everyone will love. Want to make your muffins vegan? It’s simple! Replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. You can also swap Greek yogurt for unsweetened applesauce. This keeps muffins moist and adds natural sweetness. Just use the same amount of applesauce as yogurt. Follow the Full Recipe, and you’ll bake delicious vegan lemon blueberry muffins. Store leftover muffins in an airtight container. This keeps them fresh and moist. You can place a paper towel in the container. This absorbs excess moisture and prevents sogginess. They will last for up to three days at room temperature. If you want to keep them longer, consider freezing. To freeze your muffins, first, let them cool completely. Then, wrap each muffin in plastic wrap. This prevents freezer burn and keeps them tasty. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date to track freshness. Muffins can stay frozen for up to three months. When you’re ready to eat one, simply thaw it at room temperature. Reheat muffins in the oven for the best taste. Set your oven to 350°F (175°C). Wrap the muffins in aluminum foil to keep them moist. Heat for about 10 to 15 minutes. If you’re in a rush, use the microwave. Heat each muffin for 15 to 20 seconds. Enjoy your warm, fresh-tasting muffins! You can find the full recipe for these delightful treats and more tips on cooking them perfectly. Yes, you can use frozen blueberries. They work well in this recipe. Just add them straight from the freezer. This will save you time, and they will still taste great. Frozen blueberries may bleed a bit more color, but they will still create a tasty treat. Check the muffins at 18 minutes. Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are done. If it has wet batter, bake for another minute or two. Keep a close eye on them to avoid overbaking. You can use plain yogurt or sour cream instead of Greek yogurt. Both will add moisture and flavor. If you want a dairy-free option, try using coconut yogurt. This will give your muffins a unique taste while keeping them moist. Absolutely! Just adjust the baking time. Fill mini muffin tins about halfway. Bake for 10 to 12 minutes, checking for doneness with a toothpick. Mini muffins are perfect for snacks or parties. They are fun to eat and easy to share. For the full recipe, check out the complete guide! In this blog post, we covered how to make lemon blueberry muffins. You learned the full recipe, step-by-step instructions, tips for moist muffins, and variations. We also discussed storage methods and answered common questions. Enjoy baking these delicious muffins for breakfast or snacks. With simple swaps, you can make them your own. Happy baking!

47. Lemon Blueberry Muffins

Indulge in the refreshing taste of Luscious Lemon Blueberry Delight muffins! These moist and fluffy treats combine zesty lemon with juicy blueberries for a perfect breakfast or snack. Easy to make in just 35 minutes, this recipe is sure to impress your family and friends.Enjoy lemony goodness in every bite!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 large lemon (zest and juice)

½ cup plain Greek yogurt

¼ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen if not in season)

1 tablespoon coarse sugar (for topping, optional)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt until well combined.

      In another bowl, mix the lemon zest, lemon juice, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix!

          Fold in the blueberries carefully to preserve their shape.

            Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

              Optional: Sprinkle coarse sugar on top of each muffin for a delightful crunch.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm or at room temperature, ideally with a dusting of powdered sugar on top or a side of lemon curd for an extra zing!