The_Best_Lemon_Blueberry_Muffins_Recipe!Lemon blueberry recipe in usa |

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a subtle flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the recipe simple.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often cheaper and just as nutritious.

Preheat the oven to 350°F.

Prepare the dry ingredients: In a bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/2 teaspoon of sea salt. Add the zest of 2 large lemons and stir everything together. Set aside.

In a large mixing bowl, add 4 large eggs (at room temperature), 1 cup of sour cream or Greek yogurt, 1/4 cup of freshly squeezed lemon juice, 1/4 cup of milk, 1 cup of melted unsalted butter, 2 teaspoons of vanilla extract, and 1 1/2 cups of white granulated sugar. Whisk by hand or use a hand mixer until the eggs are well beaten.

Add the dry ingredients to the wet ingredients and mix until just incorporated, ensuring there are no clumps.

Coat 3 cups of fresh blueberries with 2 tablespoons of all-purpose flour to help keep them suspended in the batter. If using frozen blueberries, thaw and drain them before use.

Fold in the blueberries and dried blueberries (1 cup) into the batter until just combined.

Line the muffin tins with paper liners and use a large scoop to fill each muffin tin about 3/4 of the way full. Add a few extra blueberries on top of each muffin.

Bake in the preheated oven for 32 to 35 minutes (or 24 to 26 minutes for regular cupcake pans) until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens