Blueberry Lemon Muffins

Use this super easy Blueberry Lemon Muffins recipe next time you are hosting an afternoon tea, or bake sale.

Course Baking

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 213kcal

Author Michelle Ordever

2 cups all-purpose plain flour
¼ tsp salt
2 tsp baking powder
½ tsp baking soda bicarbonate of soda
½ cup sugar
2 lemons zested and juiced
2 large eggs
¼ cup vegetable canola or other neutral-tasting oil
½ cup plain yogurt or sour cream
¼ cup freshly squeezed lemon juice
3 Tbsp honey
2 cups fresh blueberries
Optional: Sprinkle muffin tops lightly with additional sugar before baking for added sweetness

Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin pan with paper liners and set them aside.
Add the flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest.
Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
Add the eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
Divide the batter between the prepared muffin cups.
Bake for 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!

Organic lemons are recommended since we are using the zest. Lemons should be zested first, then juiced.
Excess lemon zest or juice can be refrigerated in small glass containers for up to two weeks.
Fresh blueberries are recommended. Frozen blueberries may be substituted; however, be sure to keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.