Today I present to you the perfect muffin recipe. That’s what Deb from Smitten Kitchen calls it, and after trying her recipe this past weekend, I can confirm that it’s actually pretty good.
10 Years Later Update: I actually like these healthy blueberry muffins even more than this recipe!
These muffins are so light, fluffy, and delicious that no one can tell they are healthy muffins masquerading as extremely delicious muffins. I used whole wheat flour to ensure the muffins were just as light and fluffy as they would be with white flour. Greek yogurt and lemon zest add decadent texture and flavor, respectively.
For the fruit, I used blueberries and blackberries, while Deb only used blueberries. Neither of these berries are in season right now, but you can certainly substitute them with other seasonal or frozen fruits. You can’t go wrong with this versatile recipe!
Blueberry Lemon Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (melted)
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
- In a large bowl
- whisk together flour
- sugar
- baking powder
- and salt
- In another bowl
- mix melted butter
- milk
- eggs
- vanilla
- lemon zest
- and lemon juice
- Gradually add the wet ingredients to the dry ingredients and stir until just combined
- Gently fold in blueberries
- Divide the batter evenly into the muffin tin
- filling each cup about 3/4 full
- Bake for 18-22 minutes until golden and a toothpick inserted comes out clean
- Let muffins cool before serving