A favorite breakfast muffin with a citrusy flavor! Lemon Blueberry Muffins combine everyone's favorite muffin with sunny lemon flavor to start the day. These pound cake muffins are rich and buttery too.
Preheat oven to 350 degrees and line a muffin pan with paper liners or grease with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating between each addition.
Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until combined.
Slowly pour in the flour mixture and beat together.
Fold in the blueberries.
Spoon the batter into the muffin pan, filling each muffin cup to the top.
Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool in pan for 5 minutes, then remove to a wire cooling rack to cool completely.
Notes
*The gluten-free version of all our recipes are tested with Bob's Red Mill gluten-free 1-to-1 Baking Flour.VariationsSour cream can be used as a substitute for the Greek yogurt. Raspberry variation. Fresh raspberries can be substituted for the blueberries. However, the muffins may be more tart since raspberries tend to not be as sweet.How to make Mini MuffinsUse a mini muffin pan. Follow the recipe as indicated. Bake the muffins for 10-12 minutes until a toothpick inserted comes out clean.Storing the muffinsPlace cooled muffins in an airtight container. Store at room temperature for 1-2 days or up to 5 days in the refrigerator.How to Freeze the muffinsCool the muffins completely. Place them in a freezer safe airtight container or bag. Freeze up to 2 months. Thaw in the refrigerator.