Blueberry and Lemon Chip Muffins- Pillow soft muffins loaded with fresh blueberries and lemon baking chips!
A few weeks ago, we took a trip to the King Arthur Baking Company. It’s always been one of favorite go-to sites for baking recipes and tips. With use now living in Vermont, I was actually able to go to their Norwich facility and fell in love with it!
You can shop, eat, watch the bakers, take a class or simply enjoy their gorgeous scenery. On our trip, I made a few purchases and one was lemon baking chips. A total impulse buy, but, so, worth it. They are really fabulous and lemony.
Wit those lemon baking bits, I made some blueberries muffins and they turned out great. The two flavors go perfect together!
- Flour + Salt+ Baking Soda
- Lemon Baking Chips
- Plain Greek yogurt
Plain Greek Yogurt: None on hand? Sour cream can be used as a replacement.
Blueberries: Fresh or frozen will both work. However, if you use frozen, I do recommend not defrosting them before adding to the batter.
A few recipe notes:
- Yes, I sound like a broken record, but, do not over mix your muffin dough. You simply don’t want any dry spots left in your dough. It doesn’t have to be smooth, a few lumps are OK. The more you mix it, the more dense your muffins could be.
- This recipe makes just 6 muffins, not the standard 12. However, you can easily double the ingredients to make a whole dozen.
- Don’t forget to coat your blueberries in flour before adding to the batter. This will help prevent them from sinking.
- Freezing? These muffins can be frozen for future eating. Place them in a freezer safe container with a lid or bag for storage. When you are ready, defrost before serving.
Love Lemon? Love Blueberries? Try these too:
- Lemon Glazed Muffins
- Lemon Loaf Cake
- Crustless Lemon Cheesecake with Blueberry Sauce
- Brown Sugar Blueberry Quick Bread
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla
- 1 cup flour
- dash of salt
- 1/4 tsp baking soda
- 1/4 cup lemon baking chips
- 1 cup fresh blueberries
- sugar, for topping, optional
- Preheat oven to 400 degrees. Grease a 6 count muffin pan or line with muffin liners.
- While mixing batter, add blueberries to a small bowl and sprinkle with a teaspoon of flour. Toss lightly and set aside.
- In a mixing bowl, beat butter and sugar until creamy. Add in egg, yogurt and vanilla. Beat to combined. Add in flour, salt and baking soda. Mix until just combined and there are no dry spots left in the batter. Don't over mix.
- Fold in lemon chips and blueberries that have been coated in flour.
- Spoon batter evenly into prepared pan. If desired, sprinkle tops with a bit of white sugar. Bake 15-18 minutes or until toothpick inserted comes out clean.
- Let muffins cool for 5 minutes before removing from pan.
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Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 180mgCarbohydrates: 41gFiber: 2gSugar: 20gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate