Lemon Blueberry Muffins
This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a must-try!
Ingredients
- 1.75 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp cinnamon
- 1 cup granulated sugar
- 4 tbsp salted butter melted
- 2 tbsp cooking oil
- 0.5 cup plain yogurt room temperature
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350. Wash, zest, and juice the lemons. Set the zest and juice aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat until combined, then add yogurt, eggs, vanilla, lemon juice, and zest. Blend until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful to avoid overmixing.
- Fold in the blueberries gently to avoid breaking them.
- Divide the batter between the greased or lined muffin wells.
- Bake for 25 minutes or until golden brown and a toothpick inserted comes out clean. Cool for 5 minutes before transferring to a wire rack.
- Mix the powdered sugar, lemon juice, and zest to make the glaze. Drizzle over cooled muffins.
Notes
These bakery-worthy treats are a must-try!