Lemon Blueberry Muffins Recipe

Ingredients

• 2 lemons
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 cup granulated sugar
• 4 tbsp salted butter
• 2 Tbsp cooking oil
• 1/2 cup plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup blueberries
• 1 cup powdered sugar
• 2 Tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. 1

   Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.

2. 2

   In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.

3. 3

   In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.

4. 4

   Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.

5. 5

   Add the blueberries to the bowl and fold them into the batter until just combined.

6. 6

   Divide the batter between ten or twelve greased or lined muffin wells.

7. 7

   Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.

8. 8

   While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!