Lemon Blueberry Muffins

Moist blueberry muffins with a hint of lemon.

Lemon Blueberry Muffins Recipe from @bakedbyrachel

I did something ridiculous Tuesday. I worked out twice… in one day. I mean what is wrong with me? I told myself it’s because I was bored. If the Mr had been home I might’ve gone for a walk or run outside. Honestly, I really wanted to run on a treadmill because that means avoiding bugs and people and who knows what else. But sadly no treadmill to use… yet. Hopefully it’ll be here sooner than later. And let’s all hope that the replacement one doesn’t get hit by a forklift. No seriously, the first one we were suppose to get got hit by a forklift before it got to the local fitness place.

Monday I moved on to level 3 of Shred. And lemme tell you… it’s stupid. Most of the exercises my brain couldn’t even comprehend right away and others I wasn’t feeling anything while doing them. So I ditched level 3 and decided on a new plan… back to level 1. Only because I worked out twice today I did level 1 earlier in the day and level 2 at night. Crazy, I know. And I’m sure tomorrow I’ll be feeling it, but that’s a good thing.

Lemon Blueberry Muffins Recipe from @bakedbyrachel

Can we please discuss this strange weather? It was nearly 80 degrees yesterday here in New Hampshire, or the real feel or whatever. Still. And in the 1-2 hours hanging out outside with my girls, I got burnt. I mean come on. I’ve been outside before this for an hour or more and didn’t get this red. I guess I hit it just right. I don’t hurt… yet. We’ll see what the days hold for me. The first is usually the easiest.

And of course in other news… MUFFINS. Your mom wants muffins. Make her some muffins for Mother’s day brunch. They’re easy. Dads, kids… make some muffins. Mix, scoop and bake. Voila! Easy peasy. You know my favorite thing about muffins is that they’re an ideal breakfast on the go or as a quick snack. And snack on muffins I absolutely do, which is probably why I need to workout twice as hard. I’m such a carboholic.

These muffins are perfect for spring with their lemony flavor and bursting sweet blueberries. A bit of yogurt makes these extra moist and delicious. So much flavor packed into a small package. These will absolutely disappear in your house, so be sure to make an extra batch to freeze for later!

Lemon Blueberry Muffins Recipe from @bakedbyrachel

Want more muffins? Try these:
Pumpkin apple muffins with snickerdoodle topping
Cran-raspberry jam filled muffins
Banana walnut muffins
Apple raspberry muffins
Strawberry banana muffins
Apple coffee cake muffins


Yield: Makes 12 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Lemon Blueberry Muffins

Moist blueberry muffins with a hint of lemon.

Ingredients:

  • 1/4C unsalted butter, softened
  • 1/2C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • Zest and juice of 1 lemon
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2C all purpose flour
  • 1/2C yogurt
  • 1 1/2C frozen blueberries

Directions:

Preheat oven to 350 degrees. Prepare a muffin tin with 12 liners.

In a large bowl or stand mixer, cream butter and sugar together. Mix in egg and vanilla, followed by lemon zest and lemon juice. Mix until just combined. Mix in salt, baking soda, baking powder and flour. Add yogurt and mix until smooth. Stir in blueberries.

Divide batter among prepared liners, filling each with 1 large cookie scoop or roughly 2/3 full. Press extra blueberries into the tops of batter if desired. Generously sprinkle with granulated sugar.

Bake for 25 minutes or until a cake tester inserted in the center comes out clean or with only a few moist crumbs clinging.

Cool in pan for 5 minutes before transferring to a wire rack to cool. Store in airtight container or freeze for a later date.

Baked by Rachel original