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Lemon Blueberry Muffins

User Rating 5 Star Rating (1 Review)


Lemon Blueberry Muffins

Lemon Blueberry Muffins

Diana Rattray
Lemon yogurt adds moisture and flavor to these breakfast favorites. I used frozen thawed and drained blueberries in these muffins, but fresh blueberries could be used as well.


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 6 ounces lemon yogurt (about 2/3 cup)
  • 3/4 cup milk
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1 1/2 cups fresh blueberries or frozen blueberries, thawed
  • More sugar or cinnamon-sugar, for topping


Heat oven to 400°. Grease and flour muffin cups or line with paper liners.

Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.

In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened. Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Makes 15 to 18 muffins.

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User Reviews

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 5 out of 5
Wonderful!, Member leinsig

These are some of the best muffins I've ever had! Moist & delicious, with a wonderful, delicate flavor. These are my new favorite, and I plan to make them often!

1 out of 1 people found this helpful.

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