Lemon and Blueberry Muffins

The tangy zest of lemons mingled with blueberries makes the perfect bakery style muffins. Bursting with freshness these muffins are a perfect sweet start to a good morning. Perhaps fruit muffins are also a great way to enjoy the seasonal gems.


You will need;

1 fresh or frozen blueberries

1 tablespoon fresh lemon zest

1 medium egg, lightly beaten

1/2 cup plain yogurt (full fat or low fat)

40 ml vegetable, canola, sunflower, or corn oil

1 cup all-purpose flour

1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

2/3 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt


Let’s get going;

  1. Preheat the oven to 375°F/190°C.
  2. Prepare the muffin pan by putting muffin liners, you may use paper liners or aluminum liners.
  3. In a large bowl whisk together the beaten egg, yogurt, oil, and vanilla extract. This makes your wet ingredients ready.
  4. In another bowl for the dry ingredients; whisk the flour with sugar, lemon zest, baking powder, baking soda, and salt. Now, stir in the blueberries.
  5. With the help of spatula fold the wet ingredients into the dry ingredients and stir until both are combined and moistened. Note that the batter will be thick.
  6. Evenly fill the muffin liners with the batter, using two spoons or an ice cream scoop.
  7. Place in the oven and bake for about 16 – 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Transfer to a wire rack and let cool for about 10 minutes before removing from the pan. 

If you love blueberries you are definitely going to love this treat.

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