Print Recipe

Lemon Blueberry Muffins

Prep Time5 mins
Cook Time28 mins
Total Time33 mins

Ingredients

  • 1/2 cup salted butter melted
  • 2/3 cup sugar
  • 1 lemon zested and juice
  • 1 cup plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  • Preheat the oven to 375°F. Line a 12-ct muffin tin with cupcake liners or grease with nonstick cooking spray.
  • In a large mixing bowl, combine the butter, sugar, lemon zest and juice, yogurt, eggs, and vanilla. Whisk until smooth.
  • Add the baking powder, baking soda, salt, and flour. Using a rubber spatula or spoon, stir until just combined. Add the blueberries and stir until evenly distributed.
  • Use a large scoop to fill each of the muffin cups with batter. Bake for 25–28 minutes, until golden brown on the top and a toothpick inserted into the center comes out clean.

Notes

You can sub out the blueberries for diced strawberries or raspberries as well!