Lemon Blueberry Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with liners or spray it with nonstick spray.
2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
3. Beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed. Beat in the lemon zest on medium for 1 minute.
4. Add the eggs, yogurt and vanilla and beat for 1 minute, then beat on high until mostly creamy. A slightly curdled look is fine.
5. On low speed, add the dry ingredients, milk and lemon juice, and mix until no flour pockets remain. Gently fold in the blueberries without overmixing. The batter will be thick and fluffy.
6. Fill each muffin cup right to the top with batter.
7. Mix the topping ingredients together with a fork in a small bowl, then sprinkle it evenly over the muffins, pressing gently so it sticks.
8. Bake for 5 minutes at 425°F (218°C). Without removing the muffins, lower the oven to 350°F (177°C) and bake 18 to 19 more minutes, until a toothpick inserted in the centre comes out clean.
9. Cool in the pan for 5 minutes, then move to a wire rack to finish cooling.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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