Lemon Blueberry Muffins
Bakery-style domed muffins bursting with blueberries and lemon zest.
Prep15 min
Cook22 min
Total37 min
Serves12
Calories~240 / serving
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Bakery-style domed muffins bursting with blueberries and lemon zest. This one takes 37 min start to finish and serves 12. It earned a spot in our desserts & baking deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 37 min
- Everyday ingredients, most of them already in your pantry
- Tagged: baking, breakfast, vegetarian
Our best tip: Starting hot and then lowering the heat gives tall, bakery-style domes.
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Lemon Blueberry Muffins
Prep15 min
Cook22 min
Total37 min
Calories~240 / serving
Servings12
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon, zested and juiced
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
Instructions
- Heat the oven to 425°F (220°C) and line a 12-cup muffin tin.
- Rub the lemon zest into the sugar, then whisk with the flour, baking powder and salt.
- Whisk the oil, eggs, yogurt, lemon juice and vanilla. Stir into the dry ingredients until just combined, then fold in the berries.
- Fill the cups to the top. Bake 5 minutes at 425°F, then lower to 350°F (175°C) and bake 15 to 17 minutes more.
Notes: Starting hot and then lowering the heat gives tall, bakery-style domes. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★