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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon sea salt - 1 cup granulated sugar For the dry mix, I love using both all-purpose and whole wheat flour. The whole wheat adds a nice, nutty flavor and boosts nutrition. Baking powder and baking soda help the muffins rise. Sea salt balances the sweetness and enhances flavor. Granulated sugar gives the muffins a lovely sweetness and helps them brown. - 2 large eggs, at room temperature - 1 cup plain yogurt - 1/3 cup vegetable oil (or melted coconut oil) - Zest of 1 large lemon - 2 tablespoons freshly squeezed lemon juice For the wet mix, I use room-temperature eggs to help with rising. Yogurt adds moisture and richness. I often choose Greek yogurt for creaminess. Oil adds softness and flavor. Lemon zest and juice provide a bright, fresh taste that pairs perfectly with blueberries. - 1 cup fresh blueberries (or frozen) When it comes to add-ins, I recommend fresh blueberries for the best taste. They burst with flavor as they bake. If fresh berries are hard to find, frozen ones work well too. Just remember to fold them in gently to keep them intact. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. While the oven heats, line a standard muffin tin with paper liners. If you don't have liners, grease each cup with cooking spray. This keeps the muffins from sticking. In a large mixing bowl, combine 1 cup of all-purpose flour and 1 cup of whole wheat flour. Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of sea salt. Whisk these dry ingredients together well. This step is key to having even flavors in your muffins. In a separate bowl, beat 1 cup of granulated sugar with 2 large eggs until the mix is pale and fluffy. Next, add 1 cup of plain yogurt, 1/3 cup of vegetable oil, the zest of 1 large lemon, and 2 tablespoons of freshly squeezed lemon juice. Mix until smooth and creamy. This mixture makes your muffins moist and tasty. Now, pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the two together gently. Stop mixing when you see a few lumps; overmixing can make the muffins tough. Then, add 1 cup of fresh blueberries. Fold them in softly to keep them whole. Spoon the batter into the prepared muffin cups. Fill each cup about two-thirds full for the best rise. Place the muffin tin in the oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack. This helps them cool completely. For a nice presentation, arrange the muffins on a platter. A dusting of powdered sugar on top makes them look even more delightful! - Yogurt alternatives: You can use dairy-free yogurt for a vegan option. A thick coconut yogurt works well. If you prefer a lighter taste, try using buttermilk or sour cream. - Oil options for flavor: Instead of vegetable oil, melted coconut oil adds a nice flavor. You can also use olive oil for a richer taste. - Mixing techniques to avoid overmixing: Always mix gently. Overmixing makes muffins tough. Stop mixing when you see small lumps. This keeps your muffins light and fluffy. - Importance of room temperature ingredients: Use eggs and yogurt at room temperature. This helps your batter mix better. It also gives your muffins a soft texture. - Additional spices or zests: Try adding a pinch of cinnamon or nutmeg for a warm flavor. You can also add more lemon zest for extra zing. - Serving suggestions for a delightful experience: Serve your muffins warm with a pat of butter. A drizzle of honey or maple syrup makes them even better. You can also add fresh fruit on the side for a colorful plate. Pro Tips Fresh Blueberries: Always opt for fresh blueberries when possible, as they provide the best flavor and texture. If using frozen, do not thaw them to prevent excess moisture in the batter. Room Temperature Eggs: Using eggs at room temperature helps them blend better into the batter, resulting in a lighter muffin. Take the eggs out of the fridge about 30 minutes before you start baking. Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to dense muffins. A few lumps are perfectly fine! Cooling Time: Let the muffins cool in the tin for a few minutes before transferring to a wire rack. This helps them set and makes them easier to remove without breaking. {{image_4}} You can enhance the taste of your muffins by adding nuts. Walnuts or almonds add a nice crunch. Just chop them up and fold them into the batter. Another fun idea is to swap out blueberries for different berries. Raspberries or strawberries can give a new twist. Each berry brings its own flavor and color to your muffins. If you want a healthier treat, consider reducing the sugar. You can also use sugar alternatives like honey or maple syrup. This helps lower calories without losing taste. Using whole wheat flour is another great option. Whole wheat adds fiber and makes the muffins more filling. You can mix it with all-purpose flour for balance. Making mini muffins is a fun twist. You just need to adjust the bake time. Bake them for about 12-15 minutes instead of 18-20 minutes. Handling the batter is also different for mini muffins. You may need to be a bit gentler to keep them light and fluffy. Enjoy experimenting with these variations! To keep your blueberry lemon yogurt muffins fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to three days. Make sure they cool completely before sealing. This ensures they stay soft. If you want to save muffins for later, freezing is a great option. Wrap each muffin in plastic wrap, then place them in a freezer bag. This helps keep them fresh for up to three months. When ready to eat, take a muffin out and thaw it in the fridge overnight. You can also reheat it in the microwave for about 20 seconds. This brings back the warm, fresh taste. Always check your muffins for signs of spoilage. Fresh muffins are soft and moist. If they feel hard or dry, they may be past their prime. Also, watch for mold or strange smells. To keep them fresh longer, store them properly and check them often. Enjoy your muffins at their best! Yes, you can use frozen blueberries. They are safe and easy to find. Frozen berries may burst and color the batter more than fresh berries. This makes them just as tasty, but the look may change. Make sure to mix them in gently. This keeps them intact and avoids a blue batter. If you need a yogurt substitute, try these options: - Sour cream - Buttermilk - Silken tofu (for a vegan option) - Non-dairy yogurt (like almond or coconut yogurt) These choices can match the creaminess of yogurt. They also provide good texture and taste. To make muffins more moist, consider these tips: - Use Greek yogurt for extra creaminess. - Add a bit more oil. - Include more fruit, like mashed bananas or applesauce. - Avoid overmixing the batter. This keeps the muffins light and fluffy. Yes, you can make these muffins gluten-free. Here are some flour options: - Almond flour - Coconut flour - Gluten-free all-purpose flour These flours will change texture slightly. Make sure to add xanthan gum if the mix doesn’t already contain it. This helps bind the ingredients together. These muffins combine simple dry and wet ingredients for great flavor. You can mix them in no time and customize them with your favorite add-ins. We covered tips to keep your muffins fluffy and delicious, and I shared storage solutions for freshness. Now, let your creativity shine with different flavors! Whether you stick to classic blueberries or try nuts and spices, these muffins will please everyone. Enjoy the baking process and share your tasty treats with others.

Lemon Blueberry Delight Muffins

Deliciously moist muffins bursting with fresh blueberries and a hint of lemon zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup plain yogurt
  • 0.33 cup vegetable oil
  • 1 large lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup fresh blueberries

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and sea salt. Whisk them together thoroughly to ensure an even mixture.
  • In a separate bowl, beat the granulated sugar and eggs together until pale and fluffy. Then add the yogurt, vegetable oil, lemon zest, and fresh lemon juice. Mix until the mixture becomes smooth and creamy.
  • Carefully pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, fold the mixture gently until just combined. Avoid overmixing; it’s perfectly fine if a few lumps remain.
  • Add the fresh blueberries to the batter, folding softly to evenly distribute them throughout while keeping them intact.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full for optimal rise.
  • Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for approximately 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Notes

Arrange the muffins on a charming platter and finish with a light dusting of powdered sugar for added elegance. Serve with lemon slices for a refreshing zest.
Keyword baking, blueberry, lemon, muffins