Lemon Blueberry Muffins
Squeeze the best out of your day with my lemon blueberry muffins. Soft. Moist. Bright. Cheerful! You only need- One Bowl, 5 minutes of prep time and you will be feasting on them in 30 minutes.
Servings: 12 Muffins
Calories: 260kcal
Equipment
- 1 Muffin Pan
- 1 Mixing Bowl
Ingredients
- 2 Cups 240 gms All purpose flour
- 1 teaspoon Baking soda
- ⅛ teaspoon Salt
- ½ Cup 120 ml Oil
- 2 Large Eggs (at room temperature)
- 1 Cup 240 ml Yogurt (full fat, at room temperature)
- 1 Cup 200 gms Sugar
- 4 Tablespoons Lemon juice
- 2 Tablespoons Lemon zest
- 1 and ½ teaspoons Vanilla Extract
- 1 and ½ Cups Blueberries (Fresh/frozen)
Instructions
- Preheat your oven to 425°F and line a muffin pan with 12 liners. Set aside.
- 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.
- Sift all purpose flour and baking soda over 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.
- Fold in (flour coated) blueberries, saving some for dotting on top before baking (for those appealing tops). Pour the batter in pre-lined pan. Bake these for 5 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 your muffins pass toothpick test.
- Allow the muffins to cool on wire rack after 5 minutes of taking them out of the oven.
Notes
- Can I use frozen blueberries in muffins? Yes, sure can. If using frozen berries, no need to thaw.
- To make 6 jumbo muffins: Preheat oven to 425°F. Bake muffins for 7 minutes, then keeping the pan in oven, reduce temp. to 350°F and continue to bake for 22–25 minutes for a total of 29-32 minutes. For 40 mini muffins: After pre-heating at 350°F, bake them for 12–14 minutes.
- Storing Instructions: You can store these muffins at room temperature for 2 days covered tightly. Muffins stay fresh in refrigerator for up to 5 days.
- For longer storage, you may freeze them for up to 2 months and thaw a few hours before enjoying!
- Yogurt: Always use full fat yogurt for best taste and texture.
- To ensure soft and fluffy muffins: Use room temperature ingredients and don't over mix the batter after adding dry ingredients.
Nutrition
Serving: 1Muffin | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Sodium: 138mg | Sugar: 20g