These Triple Lemon Blueberry Muffins are incredibly light and fluffy, with lots of lemon flavor combined with bursts of fresh, sweet blueberries. They’re basically “spring fever” in muffin form!
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I don’t really even know where to begin here with these lemon blueberry muffins.
I’d been craving a fresh, new muffin recipe for quite some time over here, but when push came to shove, I just hadn’t felt like bothering to try something new. Attempting to do something like that on a weekday is impossible, and lately our weekends have been nothing short of busy, busy.
But then this weekend rolled around and I suddenly found myself with a napping toddler and a husband busy working in the basement…along with a pregnancy craving for lemon and blueberry and…some free time. And believe it or not, I was able to not only get the muffins baked during nap time, but I even managed to photograph them AND edit the photos (I’m not fancy so it doesn’t take me too long!). I can’t tell you how awesome it was to be able to take these photos in such beautiful sunlight for a change!
Oh, and side note. I also managed to eat two of them in the process.
I mean…what’s better than a fresh, warm baked good right from the oven?
Honestly, not all that much, in my humble opinion.
But better yet, these muffins even got the husband’s approval which, to be honest, is not always easy to achieve with my baked breads and muffins. He’s always on the alert for anything tasting “too healthy” or spongy, but he quickly proclaimed that these tasted nothing like either and proceeded to eat two of them himself. So THAT, my friends, is telling you something.
It’s telling you that you must promise me you’ll try making these STAT. Mmmkay? They’re perfect to have for a casual weekend breakfast, and even better, they’d be an amazing accompaniment to your Easter Sunday breakfast or brunch. They’re light, fluffy, sweet but not too sweet, and full of incredible lemon and blueberry flavor. They’re basically screaming SPRING in a muffin form!
Yields 12-13 muffins
These Triple Lemon Blueberry Muffins are incredibly light and fluffy, with lots of lemon flavor combined with bursts of fresh, sweet blueberries. They’re basically “spring fever” in muffin form!
10 minPrep Time
18 minCook Time
28 minTotal Time
Save RecipeIngredients
- 1 (6oz) container non-fat or light lemon yogurt
- 1/2 cup almond milk (or cow’s milk)
- 1/3 cup canola oil
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp lemon extract*
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
- Additional 1-2 tsp sugar for dusting
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin cups with liners** or spray with non-stick cooking spray.
- In a medium bowl, whisk together yogurt, milk, oil, egg, vanilla extract, lemon zest, and lemon extract. Set aside.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Add blueberries to the dry mixture and stir lightly to coat with flour. Make a well in the center and add the wet ingredients, stirring until dry ingredients are just moistened (do not overmix!).
- Spoon the batter evenly into the prepared muffin tins (you may wind up with enough batter for 13 muffins). Evenly sprinkle the muffins with a small dusting of sugar.
- Bake for 17-20 minutes or until center springs back when lightly touched. Cool for 5 minutes then remove to a wire rack. Enjoy!
*You can easily find lemon extract online or in your local grocery store.
**I recently purchased these parchment paper cupcake liners and I don’t think I’ll ever purchase anything different. They worked amazing and left behind nothing when unwrapping the muffins.
We’re working our way through this batch pretty quickly over here, so I’m already planning on stocking up on some ingredients to make a second batch soon!
Looking for more muffin and baked goods recipes? You can check some of my favorites out HERE!
What are some of your favorite muffin flavors?
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