Tender, moist and loaded with blueberries, these Lemon Blueberry Muffins are a simple make ahead breakfast recipe that are sure to become a staple in your household.
Ever since the girls were little, baking muffins together on the weekends became “our thing.” We experimented with quite a few flavor combinations (most of which included some form of chocolate) but fell in love with the bright flavor of these blueberry muffins with lemon. Thanks to the addition of Greek yogurt, the muffins repeatedly came out of the oven tender, fluffy and moist.
Before you try out the recipe, be sure to read on (below) for three very important muffin making tips: how to prevent muffins from being tough, how to keep blueberries from sinking and how to store muffins.
While it means one more (small) bowl to clean, I like using the two bowl method when I make muffins. By combining the dry ingredients in one large bowl and the wet ingredients in a smaller bowl, I’m able to mix and distribute the ingredients evenly. Then, when I add the two together to make a batter, it is only necessary to just a little. Over mixing the batter produces more gluten which results in a tougher less fluffy muffin.
The tops of muffins are my favorite thing. So imagine my disappointment when I bite into a blueberry muffin and end up berry-less. Unfortunately, blueberry sinkage in a real thing but I’ve found that the best way to prevent blueberries from sinking in muffins is to toss them in flour. In fact, I whisk together the dry ingredients until they are thoroughly mixed and then toss with the blueberries.
The reasoning is this…the flour coated around the blueberries will absorb some of their liquid resulting in a better chance of not having them sink. In fact, this same technique can be applied to other foods baked into muffins such as chocolate chips, nuts and other fruits (fresh or dried).
If you’ve ever experienced a tacky or sticky muffin top the day after storing, odds are you covered the muffins before they were completely cool. Therefore, moisture becomes trapped inside resulting in a soggy top. The best way to prevent muffin tops from becoming sticky is to allow them to cool individually (not in the muffin tin) and completely on a wire rack. Once they are cool, store in an airtight container on the counter for up to 3 days or freeze for up to two months.
Frozen muffins can be defrosted on the counter in around an hour. In a rush? Heat them up quickly by using the defrost button on the microwave and following the prompts. If you don’t have that feature on your microwave, set to half power and defrost for one to two minutes. Or, if you prefer to use the oven, place muffins on a baking sheet and cook at 300 degrees F for 15-20 minutes.
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Tender, moist and loaded with blueberries, these Lemon Blueberry Muffins are a simple make ahead breakfast recipe that are sure to become a staple in your household.
2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
1 cup fresh blueberries
1¼ cup low-fat vanilla Greek yogurt
1 cup packed light brown sugar
¼ 2% reduce-fat milk
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 large egg, lightly beaten
2 tablespoons granulated sugar
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