Go Back
+ servings
Print Recipe
4.77 from 56 votes

Lemon Blueberry Muffins 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 minutes
Cook Time24 minutes
Total Time29 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Muffins
Calories: 260kcal
Author: Neha

Equipment

  • 1 Muffin Pan
  • 2 Mixing Bowls

Ingredients

  • 2 Cups 240 gms All purpose flour
  • 1 teaspoon Baking soda
  • teaspoon Salt
  • ½ Cup 120 ml Oil
  • 2 Large Eggs (at room temperature)
  • 1 Cup 240 ml Yogurt (full fat)
  • 1 Cup 200 gms Sugar
  • 4 tablespoon Lemon juice
  • 2 tablespoon Lemon zest
  • 1 ½ teaspoon Vanilla Extract
  • 1 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

  • 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 Information: You can store these muffins at room temperature for 2 days covered tightly. Muffins stay fresh in refrigerator for up to a week.
  • 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