Lemon Blueberry Muffins

I seem to always have lemons around lately for some reason.  They just seem so perfect to squeeze some lemon juice over salmon or into salsa.  But after a trip to the grocery store and finding some beautiful organic blueberries, I knew I had to make some lemon blueberry muffins.  I actually baked several different things this afternoon, and these muffins were definitely the favorite choice!

Lemon Blueberry Muffins

makes 12


2 cups flour

1/2 cup turbinado sugar

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

Zest of 1 lemon

1 cup plain Greek yogurt

2 large eggs

1/3 cup melted unsalted butter

1/2 cup fresh lemon juice

2 cups fresh organic blueberries


Preheat oven to 375 degrees. Line a muffin tin with liners or lightly oil tins.  Combine all of the dry ingredients and the lemon zest

into a large bowl.   Add the yogurt, eggs, lemon juice, and melted butter.  Stir just until completely combined and add blueberries, stirring gently.  Pour into muffin tins and top with a pinch of turbinado.

Bake 30-35 minutes or until golden brown.  Serve warm or at room temperature.

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