Lemon Blueberry Muffins

olivesnthyme.com 

Lemon blueberry muffins are soft, fluffy and moist muffins filled with bright lemon and juicy blueberries. These bakery style blueberry lemon muffins make the perfect breakfast treat.

olivesnthyme.com 

In a mixing bowl, whisk the flour, baking powder and salt together until well combined.

Step 1:  

In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency.

Step 2:  

Whisk in the oil, eggs, yogurt, lemon juice and vanilla extract until well combined.

Step 3:  

Stir the dry ingredients into the wet. Do not overmix. If you are using fresh blueberries, fold them in at this time. If using frozen blueberries, fold them in after the rest period.

Step 4:  

Let the blueberry muffin batter rest at room temperature for 30 - 60 minutes. While the muffins rest, preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style blueberry muffins, alternate every other muffin cup in the pan.

Step 5:  

Use a 3 tablespoon sized cookie scoop to scoop the lemon and blueberry muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 425 F (205 C) for 5 minutes, then reduce the temperature to 350 (177 C) and bake an additional 12 - 14 minutes. Do not open the oven door to reduce the temperature.

Step 6:  

Cool the fluffy blueberry lemon yogurt muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Step 7:  

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