Fresh Lemon Blueberry Muffins
Tender muffins bursting with fresh blueberries and bright lemon zest. A classic breakfast treat perfect for weekday mornings or weekend brunches.
Prep: 15 min
Cook: 22 min
Servings: 12
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups fresh blueberries
- 2 eggs eggs
- 0.75 cup sugar
- 0.75 cup yogurt plain
- 2 tbsp lemon zest
- 2 tsp baking powder
- 0.5 tsp salt
- 4 tbsp butter melted
- 2 tbsp lemon juice fresh
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together eggs and sugar until light and fluffy. Fold in yogurt, melted butter, lemon zest, and lemon juice.
- Combine wet and dry ingredients, stirring just until combined.
- Gently fold in fresh blueberries, reserving a few for topping.
- Divide batter among muffin cups, filling each about two-thirds full. Top with reserved blueberries.
- Bake 20-22 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before turning out.