Lemon Blueberry Muffins

soft & fluffy www.katiebirdbakes.com

[{"selector":"#anim-f49f2a77-0554-4188-a549-25c781790358","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] These small batch Lemon Blueberry Muffins use Greek yogurt instead of buttermilk along with melted butter, fresh or frozen blueberries, and lemon zest to make six fragrant, soft, and fluffy muffins.

Ingredients

granulated sugar lemon zest unsalted butter plain Greek yogurt egg lemon juice vanilla extract baking soda baking powder salt all-purpose flour fresh blueberries

1. For the Lemon Sugar, rub granulated sugar and lemon zest together with your fingers until the mixture is fragrant and damp.

3. Preheat the oven to 425°F (218°C). 4. Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

5. In a large microwave-safe bowl (or in a small saucepan on the stove), melt the butter. 6. Whisk in 1/3 cup (67g) of the lemon sugar you made in step 1, followed by the Greek yogurt, egg, lemon juice, and vanilla extract, until smooth.

7. Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined.

8. Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in blueberries.

9. Spoon the batter into the 6 cups. Top each muffin with a few more blueberries if desired, followed by the remaining lemon sugar.

10. Bake for 5 minutes then decrease the temperature WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set.

Click here for the recipe!

A few more easy muffin recipes!

[{"selector":"#anim-f1bddc40-e215-4614-80f5-017b5ccecf3e","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b593ad8-cc9d-41c9-9621-d7173f8df846","keyframes":{"transform":["translate3d(0px, 100.81485%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cf46b0a6-9847-4a6d-897e-96c202c3559c","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ed5dfc8-76ad-462d-8bec-cc49ceda75f7","keyframes":{"transform":["translate3d(0px, 307.16860%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Lemon Blueberry Muffins

Ingredients

1. For the Lemon Sugar, rub granulated sugar and lemon zest together with your fingers until the mixture is fragrant and damp.

3. Preheat the oven to 425°F (218°C). 4. Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

Prep The Pan

5. In a large microwave-safe bowl (or in a small saucepan on the stove), melt the butter. 6. Whisk in 1/3 cup (67g) of the lemon sugar you made in step 1, followed by the Greek yogurt, egg, lemon juice, and vanilla extract, until smooth.

Wet Ingredients

7. Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined.

8. Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in blueberries.

9. Spoon the batter into the 6 cups. Top each muffin with a few more blueberries if desired, followed by the remaining lemon sugar.

10. Bake for 5 minutes then decrease the temperature WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set.

Click here for the recipe!

A few more easy muffin recipes!

Pumpkin Spice Muffins

Small Batch Banana Muffins

Apple Cider Donut Muffins

www.katiebirdbakes.com