Description

Enjoy the delightful flavors of these Lemon Blueberry Muffins. They are soft, moist, and bursting with juicy blueberries and fresh lemon zest. Simple to prepare, they’re ideal for breakfast or a sweet snack any time of the day.

Ingredients

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1⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
¾ cup Greek yogurt
2 tablespoons milk (any)
¼ cup olive oil (or another vegetable oil)
1 large egg
1 lemon (the grated zest)
¼ cup lemon juice
2 teaspoons vanilla extract
1½ cups blueberries

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Instructions

Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan by greasing or lining it.
In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, olive oil, lemon zest, lemon juice, and vanilla extract until smooth.
Add flour, baking powder, baking soda, and salt to the wet mixture; stir gently until just combined—be careful not to overmix.
Gently fold in the blueberries to the batter.
Spoon the batter evenly into the muffin cups, and if desired, top with brown sugar or slivered almonds.
Bake for approximately 25 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.

Notes

For a richer flavor, use fresh blueberries when available.
Adjust sweetness by using less sugar depending on your preference.
Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg