Lemon Blueberry Muffins

Inspired by my wildly popular loaf cake with the same flavors, these Lemon Blueberry Muffins are bursting with bright, summery flavor.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Cooling Time 5

Total Time 40

Servings muffins

Calories 242kcal

Move an oven rack to the middle position and preheat oven to 350 degrees. Line a muffin pan with liners and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
Divide the batter into the prepared muffin pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack set over a baking sheet.

Baking powder: Instead of yeast, quick breads such as loaf breads, muffins, biscuits, and scones use chemical leavening agents, in this case baking powder (baking soda is another example).
Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the muffins look the same as those made with fresh blueberries.
Yield: This recipe makes 12 muffins.
Storage: Store in an airtight container at room temperature for 3 days.