Name: Lemon Blueberry Muffins: 7 Reasons to Love This Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups All-purpose Flour (Consider substituting with gluten-free flour for a gluten-free version.); 1 cup Greek Yogurt (Can be replaced with sour cream or dairy-free yogurt.); 3/4 cup Granulated Sugar (Try coconut sugar for a richer flavor.); 2 teaspoons Baking Powder (Always check it’s fresh for optimal results.); 1/2 teaspoon Salt (Enhances the overall flavor.); 2 large Eggs (Substitute with flax eggs for a vegan option.); 1 cup Fresh Blueberries (Frozen blueberries also work well, just don’t thaw them first.); 1 tablespoon Lemon Zest (Add more for an extra lemony kick.); 2 tablespoons Lemon Juice (Adjust to taste for your perfect tartness.); 1/3 cup Vegetable Oil (Swap with melted butter or applesauce for a healthier alternative.); 1/4 cup Butter (Gives richness and flavor; can be adjusted based on preference.); 1/3 cup All-purpose Flour (Gluten-free flour works here too.); 2 tablespoons Granulated Sugar (Feel free to adjust the amount to suit your taste.)

Description

Delightful Lemon Blueberry Muffins with a crispy streusel topping, perfect for breakfast or as a snack.

Ingredients

Scale

2 cups All-purpose Flour (Consider substituting with gluten-free flour for a gluten-free version.)
1 cup Greek Yogurt (Can be replaced with sour cream or dairy-free yogurt.)
3/4 cup Granulated Sugar (Try coconut sugar for a richer flavor.)
2 teaspoons Baking Powder (Always check it’s fresh for optimal results.)
1/2 teaspoon Salt (Enhances the overall flavor.)
2 large Eggs (Substitute with flax eggs for a vegan option.)
1 cup Fresh Blueberries (Frozen blueberries also work well, just don’t thaw them first.)
1 tablespoon Lemon Zest (Add more for an extra lemony kick.)
2 tablespoons Lemon Juice (Adjust to taste for your perfect tartness.)
1/3 cup Vegetable Oil (Swap with melted butter or applesauce for a healthier alternative.)
1/4 cup Butter (Gives richness and flavor; can be adjusted based on preference.)
1/3 cup All-purpose Flour (Gluten-free flour works here too.)
2 tablespoons Granulated Sugar (Feel free to adjust the amount to suit your taste.)

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Instructions

Preheat the oven to 400°F (205°C) and grease a muffin pan or line it with paper liners.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, blend Greek yogurt, vegetable oil, eggs, lemon juice, and lemon zest until smooth.
Fold the wet mixture into the dry ingredients until just combined; gently stir in fresh blueberries.
In a small bowl, mix butter, flour, and granulated sugar for the streusel topping until crumbly.
Scoop muffin batter into the muffin tins, filling each cup about two-thirds full, and sprinkle with streusel.
Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg