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A plate of blueberry lemon muffins with one sitting on the side and a knife in the background.
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Small-Batch Blueberry Lemon Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 muffins
Calories 238kcal
Author Kristine Underwood

Ingredients

  • 1 cup flour (all-purpose, spooned and leveled)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 TBS milk (any kind)
  • 1 TBS fresh lemon juice
  • 1/4 cup Greek yogurt (may substitute sour cream)
  • 1 tsp fresh lemon zest (packed)
  • 3/4 cup blueberries (fresh or frozen)
  • Extra sugar for sprinkling on top (optional)

Instructions

  • Preheat the oven to 425°F and line 6 muffin cups or lightly spray with nonstick spray.
  • In a medium bowl, whisk together the flour, baking powder, and sea salt.
  • In a separate bowl, whisk together the melted and cooled butter abd sugar until smooth and glossy.
  • Add the egg, milk, lemon juice, lemon zest, vanilla extract, and Greek yogurt (or sour cream) and whisk until combined and creamy.
  • Add the dry ingredients to the wet ingredients and stir gently just until partially combined.
  • Fold in the blueberries with a rubber spatula, finishing the mixing as you go. Be careful not to over-mix the batter.
  • Use a 4 tablespoon cookie scoop to scoop the batter into 6 muffin cups. You may have some batter leftover for a smaller muffin, but doint overfill the 6 cups.
  • Sprinkle the tops lightly with sugar, if desired.
  • Bake for muffins for 5 minutes at 425˚, then reduce to 375˚ and bake for 13-15 mintues. rotating the pan halfway through baking, until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
  • Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store muffins in an airtight container for 3–5 days or freeze for up to 3 months.
Notes
  • Don’t over-mix the batter. Muffin batter should look slightly lumpy when you stop mixing.
  • Don't overfill the muffin cups, 4 tablespoons is the perfect amount. 
  • If your Greek yogurt is very thick, the batter may seem a little thicker than expected. That’s okay.
  • The sugar on top gives these a lightly crisp bakery-style top that I highly recommend.
  • Bake at 425˚ for the first 5 minutes, then reduce to 375˚ degrees for the remainder of the baking time.
  • Keep an eye on them towards the end of baking, so they don't get too done. They lose their fluffy texture when they're over-baked.
  • These muffins freeze really well. Store them in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1 muffin | Calories: 238kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 184mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg