LEMON BLUEBERRY MUFFINS

These lemon blueberry muffins are airy and tender. Greek yogurt keeps them remarkably moist, and creamed butter contributes to their soft and light texture. The blend of blueberries and lemon offers a delightful burst of flavor.

INGREDIENTS

1 and 3/4 cups (219g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 Tablespoons (85g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1 Tablespoon lemon zest

2 large eggs, at room temperature

1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature

1 and 1/2 teaspoons pure vanilla extract

3 Tablespoons (45ml) milk

3 Tablespoons (45ml) fresh lemon juice

1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour

Crumb Topping

1/3 cup (41g) all-purpose flour (spooned & leveled)

2 Tablespoons (25g) packed light or dark brown sugar

1 teaspoon lemon zest

2 Tablespoons (28g) unsalted butter, melted

INSTRUCTIONS

Begin by preheating your oven to 200°C. Prepare a 12-count muffin pan by either spraying it thoroughly with nonstick spray or lining it with standard cupcake liners, then set the pan aside.

Start the batter by whisking the flour, baking soda, baking powder, and salt together in a mixing bowl, and then set the dry mixture aside. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until the mixture is smooth and creamy, which generally takes about two minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Next, add the lemon zest and beat on medium speed for one minute.

Following this, add the eggs, yogurt, and vanilla, and beat for one minute, then increase the speed to high until the mixture is combined and mostly creamy, accepting that it may appear somewhat curdled. Scrape down the sides and bottom of the bowl once more.

With the mixer running on low speed, gradually add the reserved dry ingredients, milk, and lemon juice into the wet mixture, beating only until no pockets of flour remain. Finally, gently fold in the blueberries by hand, taking care to avoid over-mixing as the final batter should be thick and fluffy. Spoon the finished batter into the prepared muffin cups, filling them all the way to the top.

In a small bowl, make the crumb topping by using a fork to mix all of the topping ingredients together until they are fully combined. Spoon the topping evenly onto the surface of each filled muffin cup, gently pressing it down onto the batter so that it sticks.

Place the muffins in the preheated oven and bake for 5 minutes at 200°C. Immediately after this initial bake time, and without removing the muffins from the oven, reduce the oven temperature to 180°C. Continue to bake for an additional 18–19 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The total baking time is typically around 25 minutes. Allow the muffins to cool for 5 minutes while they are still in the muffin pan, then transfer them to a wire rack to finish cooling completely. They can be enjoyed warm or at room temperature. Muffins stay fresh when covered at room temperature for a few days, or they can be stored in the refrigerator for up to one week.

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