Easy Lemon Blueberry Muffins with Greek Yogurt
Servings 6 muffins
Ingredients
For the Lemon Sugar:
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon lemon zest (from about 1 large lemon)
For the Lemon Blueberry Muffins:
- 1/4 cup (56g) unsalted butter (can substitute with a neutral oil)
- 1/3 cup (67g) lemon sugar (see above)
- 1/2 cup (113g) plain Greek yogurt
- 1 large egg
- 1 Tablespoon (14 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 3/4 cup (100g) fresh blueberries, rinsed and dried (plus a few more on top if desired - see notes if using frozen blueberries)
- Remaining lemon sugar, for sprinkling on top (optional, but recommended)
Instructions
For the Lemon Sugar:
- In a medium bowl, rub granulated sugar and lemon zest together with your fingers until the mixture is very fragrant and slightly damp. Set aside. (Note: You will use 1/3 cup (67g) of this lemon sugar in the muffin batter, and then sprinkle as much or as little as you'd like on top of the muffins before baking - you may have some leftover lemon sugar as a result.)
For the Lemon Blueberry Muffins:
- Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
- In a large microwave-safe bowl (or in a small saucepan on the stove), melt the butter. Whisk in 1/3 cup (67g) of the lemon sugar you made in step 1, followed by the Greek yogurt, egg, lemon juice, and vanilla extract, until smooth.
- Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined. The mixture may become foamy and puff up a bit - this is correct, as the baking soda (a base) is reacting with the lemon juice (acid). Baking science!
- Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in blueberries.
- Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
- Spoon the batter equally into the 6 muffin cups. Top each muffin with a few more blueberries if desired, followed by a generous sprinkle of the remaining lemon sugar. You may have leftover lemon sugar for another use!
- Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
- Let cool for a few minutes and enjoy!
Video
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week. Muffins can also be frozen, individually wrapped and stored in a freezer bag, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.
Substitutions and Modifications:
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- Blueberries: you can use fresh or frozen blueberries. If using frozen, do not thaw (just throw them in frozen), and try to use the smallest blueberries you can find. The big ones release a lot more moisture as they bake, potentially leading to soggy muffins! You could also substitute another berry like raspberries, blackberries, finely chopped strawberries, or mixed berries.
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- Greek yogurt: I use 2%; use what you like. You could also use sour cream or a plant-based Greek-style yogurt instead. I have not tested this with regular (non-Greek) yogurt and I think that the muffin batter might be too wet with it. Try at your own risk!
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- Gluten-free: substitute an equal weight (125g) of gluten-free oat flour or a gluten-free all-purpose flour mix that contains xanthan gum. I've tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
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- Vegan: in place of the egg, use 1/4 cup applesauce or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water mixed in a small bowl), use oil or vegan butter in place of dairy butter, and use plant-based Greek-style yogurt, the thicker the better
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- Double the recipe for 12 muffins instead of 6!
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- Mini lemon blueberry muffins: this recipe will make 12 mini muffins. Bake for 5 minutes at 425F and 6-8 more minutes at 350F (check often for doneness) — or 10-12 minutes at 375F the whole time. I'd recommend using the smallest blueberries you can find, like the tiny frozen wild blueberries they sell at Trader Joe's.
