Classic Lemon Blueberry Muffins

🍋🫐 Classic Lemon Blueberry Muffins

📝 Ingredients (Makes 12 muffins)

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, melted (or vegetable oil)
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup plain yogurt or sour cream (for extra moisture)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Add-ins

• 1½ cups fresh or frozen blueberries
• 1 tablespoon flour (to toss with blueberries)

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👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2. Mix dry ingredients
   In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix wet ingredients
   In another bowl, whisk melted butter and sugar. Add eggs, yogurt, lemon juice, zest, and vanilla. Mix well.
4. Combine
   Gently fold dry ingredients into wet ingredients (do not overmix).
5. Prepare blueberries
   Toss blueberries with 1 tablespoon flour (prevents sinking), then gently fold into batter.
6. Fill & bake
   Fill muffin cups about ¾ full.
   Bake 18–22 minutes or until a toothpick comes out clean.
7. Cool
   Let cool 5 minutes in pan, then transfer to wire rack.

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🍋 Optional Lemon Glaze

• ½ cup powdered sugar
• 1–2 tablespoons fresh lemon juice

Mix and drizzle over cooled muffins for extra lemon flavor.

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💡 Tips

• For taller bakery-style tops: Bake at 400°F (200°C) for first 5 minutes, then reduce to 375°F.
• Use room-temperature ingredients for best texture.
• Muffins stay fresh 2–3 days at room temperature.