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Bright & Zesty Lemon Blueberry Breakfast Muffins Recipe

Bright & Zesty Lemon Blueberry Breakfast Muffins Recipe
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★★★★★

4.8 from 6 reviews

These Bright & Zesty Lemon Blueberry Breakfast Muffins are a perfect combination of tart lemon and sweet blueberries, creating a refreshing and moist muffin ideal for a morning treat or snack. Made with simple ingredients like Greek yogurt, fresh lemon zest, and juicy blueberries, these muffins offer a burst of flavor with every bite and are easy to prepare.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 large egg
  • ½ cup plain Greek yogurt (or sour cream)
  • ¼ cup unsalted butter, melted and cooled
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh blueberries (or frozen, if out of season)

Optional Glaze

  • ¼ cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined and aerated.
  3. Prepare Wet Ingredients: In a separate bowl, beat together the egg, plain Greek yogurt, melted and cooled unsalted butter, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and creamy.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together using a rubber spatula or wooden spoon just until combined. A few lumps are okay—avoid overmixing to keep the muffins tender.
  5. Add Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
  6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. For an attractive presentation, sprinkle a few extra blueberries on top of each muffin if desired.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool: Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely.
  9. Optional Glaze: To add a sweet and tangy glaze, mix the powdered sugar with a teaspoon of lemon juice in a small bowl until smooth. Drizzle this over the cooled muffins.
  10. Serve: Enjoy these lemon blueberry muffins warm or at room temperature as a bright and zesty breakfast or snack.

Notes

  • You can substitute sour cream for Greek yogurt if preferred for a slightly different texture and flavor.
  • If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
  • Make sure not to overmix the batter to keep the muffins soft and tender.
  • For a dairy-free option, substitute butter with a vegan butter alternative and use a plant-based yogurt.
  • Optional glaze adds sweetness and enhances the lemon flavor, but muffins are delicious without it as well.
  • Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: lemon blueberry muffins, breakfast muffins, lemon zest muffins, blueberry muffins recipe, easy baked muffins, zesty muffins, healthy breakfast bake

Find it online: https://hannahdelgado.com/bright-and-zesty-lemon-blueberry-breakfast-muffins-recipe/