Description
These Lemon Blueberry Muffins are bursting with fresh flavors and an irresistible aroma. A delightful treat perfect for breakfast or snack time, they are easy to prepare and made with simple ingredients that everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh blueberries
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, combine sugar and lemon zest, rubbing them together until fragrant; set aside 1 tablespoon of this mixture.
- Add butter to the bowl and cream with a mixer; then mix in eggs, lemon juice, yogurt, avocado oil, and vanilla until combined.
- In a separate bowl, toss blueberries with ¼ cup flour.
- Mix the remaining flour, baking powder, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, folding gently, and add blueberries once most of the flour is incorporated.
- Divide batter among muffin tins (16 muffins total), topping with reserved lemon sugar.
- Bake for 10 minutes at 425°F, then reduce oven to 375°F and bake for an additional 10 minutes.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh blueberries; frozen may result in a soggier muffin.
Store leftovers in an airtight container to maintain freshness.
These muffins can be frozen for up to 3 months for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg