If anything can get us out of bed and moving in the morning, it’s the smell of homemade blueberry muffins baking from the kitchen. As much as we love the classic blueberry muffin recipe that was a staple of many of our childhoods, we were inspired by our newest color, Daffodil, to add some lemon zest to our concoction. The tart lemon gives this recipe an extra layer of flavor, which is so tasty.
These muffins are a great way to start your day, especially when you’re on the go and need something quick and delicious to grab on your way out the door (if made in advance, of course). We used fresh blueberries in our batter, but frozen will work just as well, especially if you want to save your fresh berries for garnish!
Trying this recipe out? Make sure to tag us on Instagram (@fiestadinnerware) or on Facebook (@Fiesta Dinnerware) to show us how your muffins turned out!
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups plain Greek yogurt
- 2 eggs
- 8 tbsp unsalted butter, melted and cooled
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1½ cups blueberries
- Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest and juice to the mixture and stir.
- Add the blueberries to the bowl of the flour mixture and gently stir.
- Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined.
- Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes. Enjoy!