Simple. Frugal. Basic. Lemon Blueberry Muffins
by Jesi LopezUsing quality ingredients from the No Name Brand, I was able to whip up a batch of Lemon Blueberry muffins. The tangy citrus flavour paired with sweet blueberries makes this a recipe you’ll reach for again and again.
Simple. Frugal. Basic. Lemon Blueberry Muffins
Rated 5.0 stars by 1 users
Category
Muffins
Cuisine
North American
Servings
12
Prep Time
30 minutes
Cook Time
20-25 minutes
These delicious muffins are perfect for breakfast, brunch, or as a snack. Feel free to substitute fresh blueberries if you don’t have frozen blueberries on hand.
Ingredients
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1 ½ cups +1 tablespoon all purpose flour
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¾ cup + 2 tablespoons white sugar
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2 teaspoons baking powder
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½ teaspoon salt
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Zest of 1 lemon, divided
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⅓ cup unsalted butter, melted
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½ cup plain yogurt
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2 large eggs
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1 lemon, juiced
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1 ½ cups frozen blueberries
Directions
Preheat oven to 375°F (190°C). Line a muffin tin with parchment muffin liners.
In a large bowl, whisk together 1 ½ cups flour, ¾ cup sugar, baking powder, salt, and ½ of the lemon zest.
In a separate bowl, mix together melted butter, yogurt, eggs and lemon juice until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined (Do Not over mix). The batter should be slightly lumpy.
Gently fold in the frozen blueberries that have been coated with 1 tablespoon of flour. Fold until blueberries are evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
In a small bowl, mix together remaining lemon zest with 2 tablespoons of sugar. Sprinkle evenly over each muffin.
Bake in preheated oven for 20 - 25 minutes, or until the muffin tops are golden brown. You can test doneness by inserting a toothpick into the centre of the muffin. If the toothpick comes out clean, your muffins are done.
Allow muffins to cool in the pan for a few minutes then transfer to a wire rack to cool completely.
Enjoy 🖤