I had so much fun recipe testing chocolate chip muffins last week, I felt inspired to share another muffin recipe! Otherwise your muffins can turn out a bit soggy from the extra liquid from the berries. One of the trickiest parts in developing this recipe was finding the right amount of sugar to include. This recipe is just perfect!!! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You also can use butter to replace part or all of the oil if that’s what you have on hand, or if you just prefer your muffins with it. Hi Crystal! I used mango yogurt, next time I’ll use lime yogurt. For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter. The BEST lemon blueberry muffin recipe—tender, moist and bursting with fresh blueberries and lemon zest. Hope that helps, and that your muffins turn out great . Had to make a triple batch yesterday. Set aside. Do you think I could use almond flour instead of white flour? You can’t say that for most other muffins! I did not mix in the blueberries. I prefer using fresh blueberries, but frozen will work too (they just make the batter a bit purple!!). Touch the muffins … I am not a big sweets person. If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe too (cup for cup). 100% whole-wheat, made with yogurt and olive oil, and naturally sweetened, you’d … These muffins freeze perfectly, so make a big batch in one go. If you don’t have yogurt on hand, you can also use sour cream or additional milk or buttermilk in its place. Blueberries (fresh is best but you can use frozen) How to Make Lemon Blueberry Muffins The trick to getting bakery-style dome topped muffins is to cook the muffins at 425 for 6-8 minutes, then lower the temperature to 350 and bake for another 16-18 minutes. With half an hour of baking, you can get these out in under an hour. ? They bake up a bit dry without it! My blueberries were very tart, so I might have added a little more sugar than the recipe called for, both in the batter and the blueberry sauce. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner. The yogurt gives them a lot of moisture, and makes me feel like they’re *almost* healthy. I made a double batch of these on Friday, and they were gone the next morning! The higher temperature will cause the lemon blueberry muffins to rise high. If you like things really lemony you can add more! With a bit of fresh lemon and yogurt… So happy to hear that Nikole!! Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. So sorry to hear that Phoebe! This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture. I made a video of making the cookies and muffins and tagged you in it, and it would be my dream if you could watch it! Or will it make it sickly sweet? One batch of batter can be used to make about 18, Use your favorite type of dairy free milk and yogurt in this recipe to make, 3 Tbsp buttermilk or whole milk, room temperature (42 grams), 2/3 cup fresh or frozen blueberries, tossed with 1 tsp of flour (66 grams). In a large bowl, whisk together the flour, baking powder, baking soda and sugar. Preheat the oven to 425°F and line a muffin pan with 6 paper liners. It also gives them a gorgeous, sparkly look once they’re baked. Gently mix the flour-tossed bits of blueberries into the batter until they're evenly distributed. Creative Cooking Solutions is a participant in the Amazon.com.ca, Inc. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.ca. Required fields are marked *. Remove muffins from tins and let them cool on a wire rack so they don't sweat. Bake as instructed above. Add Greek yogurt, lemon zest, and lemon juice and blend until well combined. First, allow your muffins to cool down while on a baking rack. So moist and just the right amount of sweetness. When I use butter, they taste more like cupcakes or cake to me. Learn more about Chelsweets Privacy Policy. I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in yogurt, and milk vs buttermilk. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. If you love these healthy blueberry muffins… Try my banana muffins… When I eat a muffin, I want it to be just as moist and tender as the giant costco muffins I grew up eating. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. Sorry I’m only seeing this now! You can def use sour cream in place of the yogurt in this recipe <3. The oats give these muffins some wholesome texture, and the lemon … Making Mini Lemon Blueberry Muffins:One batch of batter can be used to make about 18 mini chocolate chip muffins. thank you?? Just be sure to stir the batter really well to help give it structure.