Lemon Blueberry Muffins
These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. The lemony-brown sugar crumb topping adds a sweet finishing touch, but feel free to skip it if desired.
Ingredients
- 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*
Crumb Topping
- 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
