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4.67 from 39 votes

Lemon Blueberry Muffin Recipe

Squeeze the best out of your day with my lemon blueberry muffin recipe. Soft. Moist. Bright. Cheerful! You only need- One Bowl, 5 minutes of prep time and you will be feasting on them in 30 minutes.
Prep Time5 mins
Cook Time24 mins
Total Time29 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 Large Muffins
Calories: 386kcal
Author: Neha

Ingredients

  • 2 Cups (240 gms) All purpose flour
  • 1 tsp Baking soda
  • 1/8 tsp Salt
  • 1/2 Cup (120 ml) Oil
  • 2 Large Eggs (Room temperature)
  • 1 Cup (240 ml) Yogurt (Full fat)
  • 1 Cup (200 Gms) Sugar
  • 4 Tbsp Lemon juice
  • 2 Tbsp Lemon zest
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 Cups Blueberries (Fresh/frozen)

Instructions

  • Preheat your oven to 425°F and line a muffin pan with 8 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 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
  • 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.
  • Allow to cool them on wire rack after 5 minutes of taking these out of the oven.

Notes

  • If using frozen berries, no need to thaw.
  • You can store these muffins at room temperature for 2 days covered tightly. Muffins stay fresh in refrigerator for upto a week.
  • For longer storage, you may freeze them for upto 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: 386kcal | Carbohydrates: 81g | Protein: 9g | Fat: 3g | Sodium: 206mg | Sugar: 34g