Zesty Lemon Blueberry Muffins – A Must-Try Breakfast Delight!
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 12
- Calories
- 356 kcal
Ingredients
- 1 cupall-purpose flour
- ½ teaspooncinnamon (or more to taste)
- 2 teaspoonsbaking powder
- ¼ teaspoonsalt
- 1 tablespoonflour
- 1/2 cupgranulated sugar
- 6.5 Tablespoonunsalted butter (melted)
- 2/3 cupgranulated sugar
- 1 Tablespoongrated lemon zest
- 2eggs
- 2/3 cupGreek yogurt
- 1/3 cupvegetable oil
- 1 teaspoonvanilla extract
- 2 Tablespoonsfresh lemon juice
- 1and 1/3 cups blueberries (fresh or frozen)
Instructions
- 1
Preheat oven to 400 F degrees and line muffin pan with paper liners.
- 2
To make the crumb topping, whisk together flour, sugar, and cinnamon, then add melted butter and stir until crumbly.
- 3
In a large bowl, combine flour, baking powder, and salt.
- 4
In a medium bowl, rub 2/3 cup granulated sugar and lemon zest together. Add eggs and whisk, then add yogurt, oil, lemon juice, and vanilla.
- 5
Fold wet ingredients into dry ingredients, then gently incorporate the blueberries.
- 6
Spoon batter into muffin tins, filling 2/3 of each cup. Top with blueberries and crumb topping.
- 7
Bake at 400 F for 5 minutes, then reduce temperature to 375 F and bake for 13–15 minutes or until a toothpick comes out clean.
- 8
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.