Lemon Blueberry Muffins
View original ↗
Sally's Baking Addiction · by Sally★ 4.7

Lemon Blueberry Muffins

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 11%
CARBS 34G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER17G TOTAL SUGAR
FAT 9G35% OF CAL
5G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light and fluffy muffins with bright lemon flavor and blueberry bursts, kept moist with Greek yogurt. Topped with a lemony brown sugar crumb for a bakery-quality result.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 Tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 Tablespoons (45ml) milk*
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour*
  • 1/3 cup (41g) all-purpose flour (spooned & leveled)
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 1 teaspoon lemon zest
  • 2 Tablespoons (28g) unsalted butter, melted
PREP
20M
SODIUM
224MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.