Sunday Baking | Lemon-Blueberry Muffins

One of my many goals this year is to learn how to bake more things from scratch. I've usually relied on the "recipes in a box" style of baking, but I have to admit, nothing compares to homemade. My first attempt (and success I might add) was these lemon-blueberry muffins.

I found the recipe here, but I did tweak it a bit.

Ingredients I used:

3 cups of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canola oil
1 1/2 cups sugar
2 eggs
1 cup Chobani Greek Yogurt (plain 0%)
Zest of 1 lemon
4 tbsp lemon juice (separated)
2 cups of blueberries

I decided not to add the streusel topping. Instead I sprinkled a dash of brown sugar on top of each muffin prior to placing in the oven.

Preheat oven to 425 degrees.

I used paper liners in my muffin pan, but you're more than welcome to use butter to line the pan (just make sure to cut the baking time down a little to prevent burning). In a medium bowl mix flour, baking powder & soda, and salt. In a separate (and larger) bowl mix sugar, oil, and eggs. Once smooth mix in Greek yogurt, lemon zest, and 2 tsp of lemon juice - add in flour mixture slowly. Lastly, add the blueberries one cup at a time and mix.

Fill each paper cup (or pan) just below the rim, and add a dash of brown sugar to each muffin. Bake for 3 minutes, drop the temperature to 350, and bake 20-22 minutes. At about 15 minutes in add a drop of remaining lemon juice to each muffin and place back in the oven (optional).