Bakery-Style Lemon Blueberry Muffins
These Bakery-Style Lemon Blueberry Muffins are a burst of sunshine in every bite, combining zesty lemon and juicy blueberries for a perfect balance of flavors. With a golden, slightly crisp top and a tender, moist crumb, they’re just like the ones from your favorite bakery.
Ingredients
- ⅔ cup sugar 5oz/142g
- 1 large egg
- ¼ cup plain yogurt 2oz/57g
- ½ cup flavorless oil 4floz/115ml (canola, sunflower, etc.)
- ⅓ cup milk 2 ½ floz/71ml
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ¼ cups all-purpose flour 6 ¼ oz/177g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup blueberries 5oz/142g, fresh or frozen
Instructions
- Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.
- In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.
- In another bowl, blend together flour, baking powder and salt.
- Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.
- Spoon batter into the muffin cups until almost full.
- Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.
- Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.
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