Lemon Blueberry Yogurt Muffins [Bakery-Style Recipe]
I’m super excited to share a recipe that’s sure to brighten up your breakfast or snack time: bakery-style Lemon Blueberry Yogurt Muffins! This recipe combines juicy blueberries with the refreshing zest of lemon, all wrapped up in a soft, yogurt-based muffin that’s just irresistibly good. Whether you’re a baking novice or a seasoned pro, you’ll find these muffins delightfully simple to make and even easier to love. Let’s get baking!
Why Will You Love this Recipe?
- Bursting with Flavor: The combination of fresh blueberries and lemon zest in these muffins creates a vibrant flavor that’s both refreshing and satisfying. Every bite is packed with a tangy sweetness that’s hard to resist.
- Perfectly Moist Texture: Thanks to the yogurt and sour cream in the batter, these muffins turn out exceptionally moist and tender. They’re just the right kind of airy, making them a hit for all ages.
- Healthier Option: Using yogurt not only adds moisture but also makes these muffins a bit healthier. It’s a great way to enjoy a sweet treat without too much guilt.
Recipe Variations
- Gluten-Free Swap: If you’re avoiding gluten, easily substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution suitable for baking.
- Different Berries: Not a fan of blueberries or just looking to mix things up? Try using raspberries or mixed berries for a different twist. Just make sure the berries are dry and lightly floured to prevent sinking.
- Add Nuts or Seeds: For a crunchier texture, fold in some chopped walnuts, almonds, or even sunflower seeds into the batter before baking.
Tools You’ll Need
- Mixing Bowls: You’ll need at least two, one for dry ingredients and one for wet. This helps in mixing thoroughly without overworking the batter.
- Muffin Tin and Liners: Essential for getting those perfectly shaped muffins. Using liners helps them come out easily without sticking.
- Whisk and Spatula: A whisk for combining your wet ingredients and a spatula for folding the blueberries into the batter gently to avoid crushing them.
Other Recipes You’ll Love
- Easy Strawberry Crunch Cupcakes
- Lemon Blueberry Cake With Cream Cheese Frosting
- Beautiful Cherry Blossom Cupcakes
- Funnel Cake Cupcakes
- No Bake Lady Finger Cake with Lemon Curd
Lemon Blueberry Yogurt Muffins
Enjoy these lovely Blueberry Yogurt Muffins with Lemon as a delightful treat that brings a bit of joy into your day!
Equipment
- 1 muffin tin
- 12-14 muffin paper liners
- 1 Whisk
- 1 set of measuring cups and spoons
- 2 Mixing bowls
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup sugar
Wet Ingredients:
- 2 eggs
- 1 ½ cups liquid yogurt
- 4 tablespoons lemon juice
- Zest of half a lemon
- ¼ cup oil
- ⅓ cup sour cream
- ⅓ cup melted and cooled butter
Extra:
- 1 ⅔ cups blueberries
Instructions
- Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners and lightly grease the top of the pan to prevent sticking.
- In one bowl, mix all dry ingredients together. In a larger bowl, whisk together all the wet ingredients until smooth.
- Gradually (in three parts) add the dry ingredients to the wet, whisking just until combined after each addition.
- Gently fold in the blueberries with a spatula to distribute them evenly.
- Overfill the muffin cups; they should be quite full to achieve that classic bakery-style muffin look.
- Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for about 12 more minutes. Set a timer to remind you!
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
