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A muffin tray peeking from the left hand sided with two lemon blueberry muffins in it. Next to the tray are three lemon blueberry muffins, with the one in front half torn apart. A mini light blue bowl with blueberries is at the back of the muffins.

Lemon Blueberry Muffins

These lemon blueberry muffins are super easy to make and yield a fluffy tender crumb. Bursting with blueberries and lemon, they are the perfect breakfast or tea time treat.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people
Calories 212 kcal

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 4 tablespoons butter melted
  • 1 1/4 cups plain yogurt
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon vanilla essence
  • 1 teaspoon sugar

Instructions

  1. Prepare a muffin or cupcake tray by lining it with cupcake / muffin liners. Or you can grease it with butter, or spray a non-stick cooking spray. Set aside.
  2. Preheat oven to 175 Celsius conventional (350 degrees Fahrenheit).

  3. Place flour, baking powder and salt in a medium bowl. Whisk together.
  4. Place the egg and sugar in a large bowl and beat together with an electric hand beater till light and creamy. This will take about 1 ½ - 2 minutes. This can also be done using a regular whisk.
  5. Add butter to this mixture followed by the yoghurt, beating with the electric hand beater for a few seconds after every addition.
  6. Add the lemon juice, lemon zest and vanilla essence to the flour mixture.
  7. Place about 1 ¼ cup blueberries in a bowl, reserving the remaining ¼ cup blueberries. Sprinkle a tablespoon of the flour mixture over the blueberries, and toss together. Set aside.
  8. Add half of the flour mixture into the butter and sugar mixture and fold together with a spatula. Repeat for the remaining flour till just about incorporated.
  9. Add the flour tossed blueberries, and fold again.

  10. Use an ice cream scoop or a large scoop to divide the batter into the cupcake or muffin tray.
  11. Top the muffins with the remaining blueberries - place the blueberries on the muffins which look bare from the top.
  12. Sprinkle sugar over the muffins, and then place them in the oven.
  13. Bake for about 25 - 30 minutes till light golden on top, and the skewer inserted into the middle of muffin comes out clean.
  14. Remove the muffins from the oven, and let them cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.