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lemon-blueberry-muffins---easy--moist---bakery-style_feature

Easy Moist Lemon Blueberry Muffins: A Bakery-Style Recipe

These easy moist lemon blueberry muffins combine zesty citrus and sweet berries for a delightful bakery-style treat. Perfect for breakfast or an afternoon snack, they are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, eggs, vanilla extract, Greek yogurt, lemon zest, and lemon juice. Stir until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best flavor and texture. Ensure eggs and yogurt are at room temperature for a smoother batter. Avoid overmixing to prevent tough muffins. Optional: Add a streusel topping for extra texture.