Blueberry Muffins Recipe: How to Make Lemon Blueberry Muffins

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs
• 1¼ cup granulated sugar
• 1 cup whole-milk yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ¾ cup vegetable oil
• 2 cups blueberries (fresh or frozen)
• 1 tablespoon turbinado sugar or brown sugar (optional)

1. 1

   Preheat oven to 375 degrees Fahrenheit and line a standard-sized muffin tin with paper liners or grease with nonstick cooking spray.

2. 2

   In a large bowl, whisk together the all-purpose and whole wheat flours, kosher salt, baking soda, and baking powder until evenly combined and set aside.

3. 3

   In a separate bowl, vigorously whisk eggs and sugar together by hand until pale yellow and fluffy, at least one full minute.

4. 4

   Whisk yogurt, vanilla, and lemon zest into the egg and sugar mixture, then gradually stream in vegetable oil, whisking constantly until fully incorporated.

5. 5

   Add the dry ingredients to wet ingredients and use a spatula or wooden spoon to stir gently until just combined, taking care not to overmix.

6. 6

   Gently fold in the fresh blueberries.

7. 7

   Scoop muffin batter evenly into muffin pan.

8. 8

   Sprinkle the top of the muffins lightly with turbinado sugar, if using.

9. 9

   Bake until the muffins are tall and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 18–22 minutes.

10. 10

    Cool on a wire cooling rack before serving.

11. 11

    Serve warm or at room temperature with melted butter, or store in an airtight container for up to 2 days.

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