Pioneer Woman Lemon Blueberry Muffins
Pioneer Woman Blueberry and lemon are a match made in heaven. Once you try these Pioneer Woman blueberry lemon muffins you will never want them any other way. These muffins bake up light, tender and perfectly golden brown. You will wonder if you are enjoying breakfast or dessert.
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Servings: 12
Ingredients
- 2 c all-purpose flour
- 2 t baking powder
- ¼ t salt
- ½ t baking soda
- ½ c sugar
- 2 lemons, zested and juiced
- 2 large eggs
- ¼ c vegetable, canola or other neutral-tasting oil
- ½ c plain yogurt or sour cream
- ¼ c freshly squeezed lemon juice
- 3 t honey, preferable local
- 2 c fresh blueberries
Optional:
- Sprinkle muffin tops lightly with additional sugar before baking for added sweetness
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of lemon zest to a large mixing bowl. Whisk until combined and fragrant from the lemon zest. Add the blueberries and gently toss to coat the blueberries with the flour mixture. This step helps to keep the berries from settling on the bottom of the muffin.
- Add eggs, vegetable oil, yogurt, lemon juice, and honey to a small mixing bowl. Whisk to combine.
- Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. Be sure not to overmix the batter or the blueberries will bleed, and the muffins will be dense.
- Divide the batter between the prepared muffin cups.
- Bake 18-20 minutes or until golden brown and a toothpick or cake tester comes out clean.
- Remove from oven and cool on cooling rack at least 20 minutes before serving. Enjoy!
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