Mackinac Lemon-Blueberry Muffins

Five golden brown blueberry muffins, some resting on a round metal cooling rack and one on a crinkled paper liner, displayed on a beige surface.

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Mackinac Lemon-Blueberry Muffins

These Mackinac Lemon-Blueberry Muffins are kissed with lemon essence and explode with the sweet flavor of frozen blueberries, making them the perfect year-round treat!

Prep Time20

Cook Time25

Total Time45

Course: Baked Good, Breakfast

Cuisine: American

Keyword: Blueberry, Lemon, Muffin, Sweet

Servings: muffins

Author: Nicole

Equipment

Ingredients

For the Topping

¼ cup (about 50 grams) granulated sugar
2 tablespoons freshly grated lemon zest
2 tablespoons (1 ounce) unsalted butter

For the Muffin Batter

5 tablespoons (2 ½ ounces) unsalted butter melted
1 ¼ cup (about 250 grams) granulated sugar
3 teaspoons (same as 1 tablespoon) freshly grated lemon zest
2 ½ cups (about 352 grams or 12 ½ ounces) unbleached all-purpose flour
4 teaspoons baking powder
¾ teaspoon Kosher salt
1 ½ cups (about 12 ounces) 2% Greek yogurt
2 extra-large eggs
½ teaspoon pure vanilla extract
7 ½ ounces (about 213 grams or no more than 1 ½ cups) frozen blueberries

Instructions

For the Topping

In a small bowl, melt the 2 tablespoons of butter in the microwave at 40 % power for 30-second intervals until melted; set aside. In another small bowl, combine the ¼ cup of sugar with 2 teaspoons of lemon zest; set aside.

For the Muffin Batter

Place a rack in the middle of the oven and preheat to 400℉. Generously spray a 12-cup muffin tin with non-stick baking spray, including the top. Using a paper towel, evenly spread the spray and wipe away excess.
In a small bowl, melt the 5 tablespoons of butter in the microwave at 40 % power for 30-second intervals until melted; set aside.
Whisk flour, baking powder, and salt together in a medium bowl. In a separate, larger bowl, whisk together the yogurt, melted butter, eggs, 1 ¼ cups of sugar, and 3 teaspoons of lemon zest.
Using a rubber spatula, fold the flour mixture into the yogurt mixture just until combined. Quickly fold in the frozen blueberries just until evenly distributed. DO NOT overmix. Using a lightly greased #12 ice-cream scoop or a ⅓-cup dry-measuring cup, portion the batter among the cups in the prepared muffin tin, then evenly distribute any remaining batter among the cups.

For the Topping

Brush the batter with the melted butter and sprinkle with the lemon sugar (about 1 teaspoon per muffin cup).
Bake until the muffins are golden brown, and a toothpick or skewer inserted in the center comes out with just a few crumbs attached, about 20-25 minutes, rotating the pan halfway through baking. Let the muffins cool in the pan on a wire rack for 10-15 minutes. Gently rotate the muffin to ensure easy removal. Transfer the muffins to a rack and let cool for another 10-15 minutes. Serve warm or at room temperature. Enjoy!

Notes

Storage: Cooled muffins can be stored in an airtight container for up to 2 days or wrapped individually in plastic wrap, placed in a freezer-safe bag, and frozen for up to 2 months.

*I have divided the sugar, lemon zest, and butter between the topping and the muffin batter in the recipe to aid you, instead of listing each ingredient as one.

**Before beginning the recipe, weigh out 7½ ounces (1½ cups) of frozen blueberries and keep them frozen until ready to add them to the batter. DO NOT be tempted to add more than the recipe calls for; the muffins will collapse after baking due to the added moisture and weight. I know this from experience!

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