Moist Lemon Blueberry Muffins
Moist lemon blueberry muffins made with Greek yogurt for a soft, fluffy texture. This easy homemade recipe is packed with fresh lemon flavor and juicy blueberries and is ready in 30 minutes.
Servings: 12 servings
Calories: 309kcal
Equipment
- Muffin tin
- Measuring spoons
- Measuring cups
- Mixing bowl
Ingredients
- ½ cup granulated sugar
- 2 eggs
- ½ cup cooking oil
- 1 cup Greek yogurt
- 2 cups All-purpose flour
- 1 teaspoon vanilla extract
- pinch of salt
- 2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoon lemon juice
Lemon Glaze
- ¾ cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with muffin liners.
- In a mixing bowl, whisk the eggs and vanilla extract with an electric whisk until light and fluffy.
- Add the sugar and continue whisking until well incorporated.
- Add the oil and Greek yogurt, and whisk again until smooth. Stir in the lemon zest.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently stir in the lemon juice and fresh blueberries.
- Divide the batter evenly into the muffin cups and be careful not to overfill them.
- Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely before serving.
- To make the lemon glaze, mix the icing sugar with lemon juice in a small bowl until smooth and pourable, then drizzle it over the cooled muffins.
Notes
Store these muffins at room temperature for up to 2 days, in the fridge for 4-5 days or freeze them in an airtight container for 1-2 months.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 108mg | Potassium: 69mg | Fiber: 1g | Sugar: 26g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg