Full of Citrus Flavor and Sweet Blueberries!
These Lemon Blueberry Muffins were basically the lovechild of two of my favorite recipes - my blueberry muffins and my lemon poppy muffins. They are - sorry to say it - soooo moist and filled with sweet blueberries and a refreshing pop of citrus flavor! These muffins are perfect with breakfast, on their own as a snack or paired with some coffee or tea - so truly, they are perfect no matter how you choose to enjoy them! I also provide a few very simple swaps below in order to make these suitable for low FODMAP and gluten free diets for those who need it (so everyone can enjoy these muffins)!
Prep Time: 15 minutes
Cook Time: 30 minutes
Equipment Needed: 12-muffin tin
Ingredients (yields 12 muffins):
1 3/4 C all purpose flour*
1 C sugar
2 Tbsp brown sugar
1 Tbsp baking powder*
1/4 tsp salt
1/2 C salted butter, melted and room temperature (1 stick)
3/4 C plain, Greek yogurt*
1/2 C milk* (I used 2%)
2 tsp vanilla extract
2 Tbsp grated lemon zest (zest from about 2 lemons)
5 Tbsp lemon juice (juice from about 2-3 lemons, depending on the size of the lemons)
1 1/2 C frozen blueberries
Nonstick cooking spray
*To make these muffins suitable for a gluten free diet:
Use a suitable, certified GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease.
*To make these muffins suitable a for a low FODMAP diet:
Use a suitable gluten free, low FODMAP flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour), swap the Greek yogurt for a lactose-free Greek yogurt (such as Green Valley Organic Creamery) and choose a lactose-free milk.
Preheat oven to 400 degrees Fahrenheit. Spray a 12-muffin tin with nonstick cooking spray and set aside.
Add all dry ingredients to a large mixing bowl (flour, sugar, brown sugar, baking powder, salt). Mix together with a spoon (make sure to mash the brown sugar and mix it well). Set aside.
Whisk together eggs in a medium mixing bowl. Add melted butter, Greek yogurt, milk and vanilla extract. Whisk all ingredients together.
Add the lemon zest to the bowl with the wet ingredients, then add the lemon juice. I chose to zest my lemons directly into the bowl, then cut the lemons in half and used the juice - watch out for pits! I squeezed my lemon juice into a small, separate bowl, then measured the amount needed and added this to the bowl with the wet ingredients.
Add the wet ingredients to the dry ingredients. Whisk together until just combined, but be careful not to overmix! Overmixing will create dense muffins. Add the blueberries and gently fold these into the batter.
Use a spoon to transfer the batter into the muffin tin, filling each muffin to the top.
Bake muffins in oven at 400 degrees Fahrenheit for about 10 minutes. Then, reduce the heat to 350 degrees Fahrenheit (keeping the muffins in the oven and the oven door closed the entire time) and bake for another 20 minutes. *Oven times may vary. A toothpick inserted should come out mostly clean. Allow muffins to cool slightly before handling them - although they are delicious when warm and fresh out of the oven (just be careful, as they will be hot)!
*These will stay fresh for about 3-5 days when stored at room temperature in an airtight container.
Nutritional Analysis Per Serving (1 serving = 1 muffin):
Calories 241 calories, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Carbohydrates 38 g, Fiber 1 g, Protein 4 g, Sodium 267 mg, Calcium 44 mg