If you're looking for a tasty and easy-to-make breakfast or snack, then you'll love these lemon blueberry muffins. They're moist, fluffy, and bursting with the fresh flavors of lemon and blueberries. Plus, they're perfect for a quick bite on the go or a leisurely brunch with friends and family.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
To start, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the blueberries to the dry mixture and stir to coat them in flour. This will help prevent them from sinking to the bottom of the muffins.
- In a separate mixing bowl, whisk together the eggs, Greek yogurt, vegetable oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overmix, as this can result in tough muffins.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These lemon blueberry muffins are best enjoyed fresh out of the oven with a cup of coffee or tea. They also make a great make-ahead breakfast or snack that can be stored in an airtight container for up to 5 days.