Lemon Blueberry Muffins

Start by macerating the blueberries. In a small bowl, combine ½ cup of blueberries with 1 teaspoon of granulated sugar and 1 teaspoon of fresh lemon juice. Stir gently to coat, then set aside for at least 15 minutes. The berries will begin to release their juice and soften slightly.
1 tsp granulated sugar, 1 tsp fresh lemon juice, ½ cup fresh or frozen blueberries
While the berries macerate, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add both sugars and whisk again until everything is evenly combined, about 30 seconds.
1 ¾ cup all-purpose flour , 2 tsp baking powder, ½ tsp baking soda, 1 tsp fine sea salt, ½ cup granulated sugar, 4 tbsp brown sugar
In a separate medium bowl, whisk the eggs until the yolks and whites are fully blended. Add the Greek yogurt, olive oil, milk, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and uniform, about 1 minute.
2 large eggs, ⅔ cup 2% plain Greek yogurt , ½ cup olive oil, 2 tbsp 2% milk, 2 tsp vanilla extract, zest of 1 large lemon, 1 tbsp fresh lemon juice
Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, fold everything together with slow, gentle strokes. Stop as soon as no dry streaks of flour remain. The batter will look a little lumpy, and that is exactly right.
From the ¾ cup of plain blueberries, set aside about ¼ cup to press into the tops of the muffins later. Toss the remaining ½ cup in 1 to 2 teaspoons of flour until lightly coated, then shake off any excess. Fold these into the batter with 3 or 4 gentle strokes.
¾ cup fresh blueberries, divided
Pour the macerating berries and all of their accumulated juice into the batter and fold in with 2 or 3 more strokes.
Divide the batter evenly among the 12 muffin cups (a little less than ⅓ cup each). Each cup should be filled almost to the top. Press 2 to 3 of the reserved plain blueberries gently into the top of each cup. If desired, sprinkle a bit of turbinado sugar on top.
Bake at 375°F (190°C) for 22 to 24 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are best enjoyed warm but will continue to develop flavor as they cool.

Lemon Blueberry Muffins

Equipment

Ingredients

MACERATING INGREDIENTS

MUFFIN INGREDIENTS

Instructions

Notes

Nutrition