Ingredients:

  • 3/4 cup (150g) granulated sugar
  • 2 tbsp fresh lemon zest
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup (245g) full-fat Greek yogurt, plain
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups (190g) fresh blueberries
  • 1 tbsp all-purpose flour (to coat berries)
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together for 2 minutes until fragrant and moist.
  2. Whisk the melted, cooled butter into the lemon sugar. Add the eggs one at a time, whisking vigorously after each addition until the mixture is pale and slightly frothy.
  3. Fold in the Greek yogurt, vanilla extract, and 2 tbsp of lemon juice.
  4. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain.
  5. In a small bowl, toss the blueberries with 1 tbsp of flour. Gently fold the coated berries into the batter.
  6. Line your muffin tin and fill each cup about 3/4 of the way full.
  7. Bake for 20 minutes. You’ll know they are done when the tops are springy to the touch and a toothpick comes out clean.
  8. Let the muffins sit in the tin for 5 minutes before moving them to a wire rack.
  9. Whisk the powdered sugar and the remaining 2 tbsp of lemon juice together until you have a thick, velvety drizzle.
  10. Drizzle the glaze over the warm muffins.