• Ann Scarberry

Lemon Blueberry muffin

In my mind Sunday mornings are the perfect time to make a coffee cake or a pan of muffins.

Today, I made these Lemon Blueberry muffins. They’re delicious! They’re even better the 2nd Day!


Lemon Blueberry Muffins

1 1/2 C. Flour

2 tsp. Baking powder

1 tsp. Salt

3/4 C. Sugar

2 T. Lemon zest

2/3 C. Greek yogurt

2 eggs

2/3 C. Vegetable oil

1 tsp. Vanilla extract

1/4 C. Fresh lemon juice

1 1/2 C. Blueberries (fresh or frozen)

For the crumble:

1 C. Flour

1/2 C. Sugar

1 tsp. Cinnamon

6 T. Butter, melted


In a bowl, whisk together the flour, baking powder, salt, sugar, and lemon zest. Add the eggs, oil, yogurt, vanilla and lemon juice. Stir with a fork. Fold in the blueberries. Portion into 12 muffin tins, lined with a paper liner.

Mix together the crumble ingredients. Spoon onto the unbaked muffins.

bake at 425° for five minutes. Turn down the oven to 375 and bake for an additional 13 minutes. Cool for just a few minutes. Then place on serving tray. Serve warm.


for printable recipe click here

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