These lemon blueberry muffins bright, sweet, and tangy. They are bursting with fresh blueberries and real lemon.
The first step to making these Lemon Bluberry Muffins is to melt butter in a big, microwave safe bowl. Then set it aside to cool a bit.
Then pre-heat the oven to 400 degrees and line muffin tins.
Once your melted butter has cooled off, use a big wooden spoon or whisk to whisk together the butter, Greek yogurt, lemon juice, vanilla, and eggs until smooth.
Then do as the British do, and dump in all your dry ingredients (including sugar) right on top. Mix that up. Gasp then rejoice for there are no rules in this bake! This really is a one bowl muffin!
Then use a fork to roughly smash up some of the blueberries before folding them and the whole ones in with some lemon zest.
Reserve about 1/4 cup of the blueberries to sprinkle on top of the muffins right before baking for even more juiciness.
Divide the muffins evenly between 12 tins. Then bake for approximately 22-25 minutes, until brown, peaked, and a toothpick comes out clean.
Then allow the lemon blueberry muffins to cool while you make the glaze. Alternatively, you can stop here and devour these warm with lots of butter! That choice is all yours! For the glaze, which technically takes just one more bowl, read on!
The glaze for these lemon blueberry muffins also has a touch of Greek yogurt. In a bowl, whisk together the Greek yogurt, lemon zest, and lemon juice with the powdered sugar until smooth. Then just drizzle on to your muffins and serve up your sticky, sweet, and sassy bake.