Description

These Lemon Blueberry Muffins are a delightful treat, bringing together the irresistible flavors of fresh blueberries and zesty lemon. With simple ingredients and a straightforward method, they make for a perfect breakfast or snack. Dive into these moist and fluffy muffins that combine the creaminess of Greek yogurt with vibrant lemon juice for a refreshing twist.

Ingredients

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1⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
¾ cup Greek yogurt
2 tablespoons milk (any)
¼ cup olive oil (or another vegetable oil)
1 large egg
1 lemon (the grated zest)
¼ cup lemon juice
2 teaspoons vanilla extract
1½ cups blueberries

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Instructions

Preheat the oven to 350°F (180°C) and grease or line a 12-cup muffin pan.
In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, olive oil, lemon zest, lemon juice, and vanilla extract until smooth.
Incorporate the flour, baking powder, baking soda, and salt into the wet mixture, mixing gently until just combined. Fold in the blueberries carefully.
Evenly distribute the batter into the muffin cups. Optionally, sprinkle brown sugar or add shaved/slivered almonds on top.
Bake for about 25 minutes. Test for doneness with a toothpick; it should come out clean or with a few crumbs. Let cool in the pan for 10 minutes before transferring to a rack to cool completely.

Notes

Ensure not to overmix the batter to keep the muffins light and fluffy.
Experiment with other berries for different flavors like raspberries or blackberries.
Muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg