Lemon Blueberry Muffins
These lemon blueberry muffins are moist, fluffy, and DELICIOUS! Just enough lemon to add a fresh flavor and a hint of white chocolate to complement the blueberry flavor beautifully!
Equipment
- 12 cup muffin/cupcake pan
- 12 muffin/cupcake paper liners
Ingredients
Dry Ingredients
- 1-1/2 cups all-purpose flour (add 1-2 Tbps if the batter is too runny)
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1/4 cup Greek yogurt
- 2 tsp vanilla extract
Additions
- 1 cup blueberries
- 1 tsp lemon zest (you may add 1/2 tsp if you love lemon!)
- 1/4 cup chopped white chocolate
Other
- 1-1/2 tsp vanilla sugar for sprinkling (or granulated sugar)
Instructions
- In a small bowl, whisk almond milk and Greek yogurt and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for a few minutes or until thick and fluffy.
- Slowly add oil as you continue beating. Pause, and stir in the vanilla extract.
- Add the flour mixture in thirds, alternating with the yogurt mixture and beating well with each addition.
- Pause, and stir in the white chocolate, lemon zest, and blueberries with a spatula.
- Preheat the oven to 425 degrees F (218 C) and line a muffin pan with paper liners (a.k.a. baking cups).
- Using a spoon, fill 3/4 of each baking cup with the batter.
- Place the muffin pan in the middle rack of the preheated oven and cook for 5 minutes. Next, reduce the oven temperature to 350 F (177 C) and cook for 18-20 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
- Enjoy the muffins with a cup of tea, a glass of milk, or a cool summer lemonade! YUM!
Notes
- Store the leftover muffins in an airtight container for a few days, or cover them with a film.