Squeeze the best out of your day with my lemon blueberry muffin recipe. So soft. Unbelievably moist. Bright and cheerful!!!
muffin lemon lovers!
How was your weekend? What did you do? I
ate baked a dozen of these simple, bright and sweet lemon blueberry muffins. If you know me, you know for sure how I feel for lemon desserts. They are my second love. This is first! Even I never thought I’d say this.
Now when you mix some berries in muffins, you are probably gonna have to hide your muffins from me. Or else don’t blame me later!
I just love how the blueberries change color and get all shiny after they bake and burst. They are also the love of my life. Full disclosure today!
The berries even get sweeter and their fruity juices get mixed in the lemony muffins as they bake! Certainly, nothing beats this combination on the planet.
Steps to today’s lemon blueberry muffin recipe
These lemon and blueberry muffins are so easy to make. No complex tricks involved. Very few simple ingredients. Also just one mixing bowl and a 15 minutes preparation from that busy day of yours! And there you have it.
So, how do we do it?
First off, combine all the wet ingredients in a mixing bowl.
Then sift your dry ingredients over the wet ones.
Next, fold in blueberries.
No you don’t have to coat blueberries in flour. As we are using very thick batter to avoid berries from sinking in and collecting at the bottom.
Don’t you want to pop some into your mouth right away? ♥
Taste & texture of lemon and blueberry muffins
So before I say anything else, look at this! ↓
It is not a blueberry muffin, if not a ton of blueberries explode in your mouth. Yes, I meant in almost every single bite.
Well distributed juicy blueberries in a bright and refreshing sweet citrusy lemon muffin! These lemon and blueberry muffins are so soft, moist and light that you might call these cupcakes. But these aren’t missing their muffin component either. They are so hearty!
You see we are using yogurt+oil duo in these lemon and blueberry muffins to make them extra moist and eggs to bind these well. Hence, no dry crumb in sight! Also just enough lemon zest and juice for that balanced sweet-tart flavor. Not too tangy too wrinkle your eyes. Just enough for that light, fresh and sweet citrus taste.
Moist, glossy and shining happily on the top lemon blueberry muffins for you! ⇑ ⇑ ⇑
Size of these lemon blueberry muffins?
These are very large muffins baked by filling muffin liners to the brim. No, your muffins won’t convert into a yellow lemon lava in your oven.
Because, initially we are setting our oven to a high temperature, so that these rise all the way to the top. Finally lower the temperature to let them bake well on the inside!
Did you notice that dome on the top? I call it mushroom top. 😉
And you certainly don’t have to like lemons to like these muffins. The tangy taste of lemon just disappears in the bake somewhere. And a sensational fruity depth of flavor is produced, that you’d want to live for!
Squeeze the best out of your day with my lemon blueberry muffin recipe. Soft. Moist. Bright. Cheerful!!!
- 2 Cups (240 Gms) All purpose flour
- 1 Cup (240 ml) Yogurt (Full fat)
- 1/2 Cup (120 ml) Oil
- 2 Large Eggs
- 1 Cup (200 Gms) Sugar
- 4 Tbsp Lemon juice
- 1 tsp Baking soda
- 2 Tbsp Lemon zest
- 1 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 1/2 Cups Fresh/frozen blueberries
1. Preheat your oven to 425°F and line a muffin pan with 8 liners. Set aside.
2. In a large mixing bowl beat together egg and sugar (You may use a beater to speed up the process). I did it with a whisk. 😉 Add oil, yogurt, salt, vanilla and mix these well until incorporated. Beat in lemon juice and zest too.
3. Sift all purpose flour and baking soda over the wet ingredients and fold only till no streak of flour is visible. Use a spatula for this job and employ cut and fold method to avoid over mixing. Make sure to get to the bottom of your bowl
4. Fold in the blueberries, saving some for dotting on top before baking (for those appealing tops). Bake these for 7 minutes at 425°F. Then keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for 17-19 minutes. Or till the muffin passes the toothpick test.
5. Allow to cool them on wire rack after 5 minutes of taking these out of the oven.
• Use thick yogurt in the recipe.
• No need to thaw if using frozen berries
• You can store these muffins at room temperature for 2 days covered tightly. These muffins stay fresh in refrigerator for upto a week.
• For longer storage, you may freeze them and thaw a few hours before enjoying!