Deliciously fluffy & moist Lemon Blueberry Muffins that are simple and easy to make.
These Lemon Blueberry Muffins are my new favorite coffee or tea paring. They are oh so fluffy and moist with a strong lemon flavor and studded with fresh blueberries.
Spring is here which, to me, means more brunches with fruit-centered sweets.
These Lemon Blueberry Muffins will definitely be the star of my upcoming brunch and they should be the star of yours too!
They have a strong lemon flavor, contain bursts of fresh blueberries, and are unbelievably fluffy and moist.
How to make Lemon Blueberry Muffins:
- Preheat oven to 425℉. Line a muffin tin with muffin liners.
- In a medium-sized bowl, add sugar and 2 tbsp lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, and vegetable oil. Whisk well until combined then whisk in milk and extracts.
- In a separate larger bowl, whisk together flour, baking powder and soda, and salt. Fold in 2 cups blueberries. Use a rubber spatula or wooden spoon to fold wet mixture into dry.
- In a small bowl, massage 1 tbsp lemon zest into ½ cup raw sugar. Pour batter into each muffin liner until just full. Top with a few additional blueberries and sprinkle of sugar/lemon mixture.
- Bake for 10 minutes then reduce heat to 350℉ and bake for an additional 8 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack.
Why you’ll love these Lemon Blueberry Muffins:
- Fluffy & moist
- Perfectly sweetened
- Strong flavors of lemon
- Bursts of fresh blueberries
- Easy & simple to make!
Frequently asked questions:
Can I make this recipe vegan?
Yes! Sub the eggs for 2 flax eggs or powdered egg replacer. And substitute the greek yogurt with non-dairy yogurt (preferable one with a thicker consistency).
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. But these gluten-free Lemon Blueberry Muffins look delicious!
If you’re looking for more delicious muffin recipes, you’ll also love these Vegan Banana Nut Muffins, these Vegan Double Chocolate Chip Muffins, and these Vegan Apple Pie Muffins.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Deliciously fluffy & moist Lemon Blueberry Muffins that are simple and easy to make.
- ¾ cup (148g) granulated sugar
- 3 tbsp lemon zest, divided
- 2 large eggs
- ½ cup (106g) full-fat, plain greek yogurt
- ½ cup (102g) vegetable oil
- ½ cup (128g) milk (I used non-dairy, you can also use whole milk)
- 1 tsp vanilla extract
- ¼ tsp lemon extract
- 2 ¼ cups (340g) all-purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 2 ⅓ cups fresh blueberries, divided
- ½ cup (100g) raw turbinado sugar
-
Preheat oven to 425℉. Line a muffin tin with muffin liners.
-
In a medium-sized bowl, add sugar and 2 tbsp lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, and vegetable oil. Whisk well until combined then whisk in milk and extracts.
-
In a separate larger bowl, whisk together flour, baking powder and soda, and salt. Fold in 2 cups blueberries. Use a rubber spatula or wooden spoon to fold wet mixture into dry.
-
In a small bowl, massage 1 tbsp lemon zest into ½ cup raw sugar. Pour batter into each muffin liner until just full. Top with a few additional blueberries and sprinkle of sugar/lemon mixture.
-
Bake for 10 minutes then reduce heat to 350℉ and bake for an additional 8 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack.
