Moist Lemon Blueberry Muffins
These Lemon Blueberry Muffins have tall golden tops, soft centers, juicy blueberries, and fresh citrus flavor. They are easy to mix by hand and work well for breakfast, brunch, snacks, or make-ahead baking.
Equipment
- Standard 12-cup muffin pan
- Paper liners or cooking oil for greasing
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Flexible spatula
- Measuring cups and spoons
- Fine grater
- Ice cream scoop or large spoon
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon zest
- 2 large eggs
- ½ cup neutral oil
- ½ cup plain yogurt
- ¼ cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tablespoon coarse or granulated sugar for topping
Optional Lemon Glaze
- 1 cup powdered sugar
- 1½ to 2 tablespoons fresh lemon juice
Instructions
- Heat the oven to 425°F. Line or grease a standard 12-cup muffin pan.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Rub the granulated sugar and lemon zest together in a large bowl until fragrant.
- Whisk in the eggs, oil, yogurt, milk, lemon juice, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until almost combined.
- Add the blueberries and fold gently until no dry flour remains.
- Divide the batter among the 12 muffin cups and sprinkle with topping sugar.
- Bake at 425°F for 5 minutes without opening the oven.
- Lower the temperature to 375°F and bake for another 14 to 18 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- For the optional glaze, whisk powdered sugar with lemon juice and drizzle over completely cooled muffins.
Notes
Do not overmix the batter. For frozen berries, add them straight from the freezer and bake immediately. Cool the muffins completely before applying the optional glaze.