Description

These Lemon Blueberry Muffins are bursting with flavor and are incredibly easy to prepare. Made with fresh lemons and juicy blueberries, they make a perfect snack or quick breakfast option that everyone will love!

Ingredients

Scale

1 cup sugar
2 tablespoons lemon zest
1/2 cup butter, softened
2 large eggs
1/4 cup lemon juice
1 cup yogurt
1/4 cup avocado oil
1 teaspoon vanilla extract
2 cups blueberries
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

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Instructions

Preheat oven to 425°F and line a muffin tin with liners or spray with nonstick spray.
In a large bowl, combine sugar and lemon zest, then press together until fragrant, about 20 seconds. Set aside 1 tablespoon of this mixture.
Add butter to the bowl and cream together with sugar. Mix in eggs, lemon juice, yogurt, avocado oil, and vanilla until combined.
In a small bowl, toss blueberries with 1/4 cup flour to coat.
In another bowl, mix the remaining flour, baking powder, and salt together.
Pour dry ingredients into the wet ingredients, gently folding until you see some flour. Add blueberries and fold again until combined.
Divide batter among muffin tin (makes 16 muffins; use 2 tins or bake in batches). Sprinkle reserved lemon sugar on top of each muffin.
Bake for 10 minutes at 425°F, then reduce temperature to 375°F and bake for an additional 10 minutes.
Allow muffins to cool in the tin for at least 5 minutes before transferring to a wire rack.

Notes

For a richer flavor, use fresh blueberries if possible. Frozen blueberries can also be used, but do not thaw them before adding to the batter.
These muffins can be stored in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg