Lemon Blueberry Muffins




10 M


15 m





  • 6 Tbsp. Yogurt
  • ¼ cup Olive Oil
  • 3 Tbsp. Milk
  • ½ Tbsp. Lemon Juice
  • 1 tsp. Vanilla Extract
  • 2 Eggs
  • 1 cup Blueberries


  • 1 cup + 3 Tbsp. Flour
  • ⅔ cup Sugar
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ⅛ tsp. Salt


  • 3 Tbsp. Flour
  • 2 Tbsp. Sugar
  • 1.5 Tbsp. Rolled Oats
  • 1 Tbsp. Salted Butter, melted

HOW TO MAKE Lemon Blueberry Muffins

  • Step 1. Preheat your oven to 350 degrees Fahrenheit.

  • Step 2. In a bowl, combine the yogurt, olive oil, milk, lemon juice, and vanilla extract together.

  • Step 3. In another bowl or jar, mix together the flour, sugar, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix until just combined.

  • Step 4. Add the eggs and mix until combined. Fold in ⅔ cup of blueberries.

  • Step 5. Line a muffin tin with liners and scoop about ¼ cup of mixture into each. Scatter the remaining blueberries on top.

  • Step 6. To make the crumble topping, combine the flour, sugar, rolled oats, and melted butter until a crumbly mixture forms. Sprinkle some of the crumble on top of each of the muffins.

  • Step 7. Bake the muffins for approximately 20 minutes, or until the internal temperature reaches 195-200 degrees with your Thermopro thermometer. Step 8. Allow the muffins to cool on a wire rack. Enjoy them on their own or with a pat of butter.

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