Lemony Blueberry Muffins
Bright and flavorful blueberry muffins with a zesty lemon twist, perfect for breakfast or snacks, appealing to those who love fruity, moist baked treats.
Ingredients
Instructions
- Stir together flour, sugar, baking powder, and salt in a bowl.
- In a separate bowl, stir together yogurt, eggs, vanilla, oil, and milk.
- Make a well in the dry ingredients; add the liquid ingredients into the well.
- Add frozen blueberries (do not thaw) to the batter.
- Stir just until blended.
- Spoon the batter into 12 to 14 muffin cups that have been sprayed with cooking spray.
- Fill 12 cups full for large muffins or spread batter over 14 cups for smaller muffins.
- Sprinkle tops with a little sugar, if desired.
- Bake in a 425°F oven for about 15 minutes.
Tips & Substitutions
For best results, use fresh ingredients and ensure your baking powder is fresh for maximum rise. If you don't have lemon yogurt, plain yogurt with a splash of lemon juice can be a good substitute. For a healthier option, consider using whole wheat flour instead of all-purpose flour. These muffins can be made with mixed berries for a delicious twist, too.
Serving Suggestions
These Lemony Blueberry Muffins are perfect for breakfast or as an afternoon snack. They pair beautifully with a cup of tea or coffee. For a complete meal, serve alongside a light salad, such as Vegetable Fruit Salad, or enjoy them as a side with Blue Cheese Deviled Eggs for a delightful brunch spread.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, thaw at room temperature or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Blueberry Muffins contains roughly 467 calories, with 2g protein, 22g carbohydrates, and 42g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries, but be sure to coat them lightly in flour to prevent them from sinking in the batter. This will help them distribute evenly throughout the muffins, ensuring every bite is packed with flavor.
How can I make these muffins less sweet?
To reduce the sweetness, you can cut back on the sugar by 1/4 cup or replace it with a sugar substitute suitable for baking. Just remember that this might slightly alter the texture and flavor, so adjust to your taste.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Be sure to check the blend for any additional binding agents you may need, like xanthan gum, to ensure the muffins hold together properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).