1 ¾ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, melted

2 large eggs

½ cup plain yogurt (or sour cream)

¼ cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 ¼ cups fresh blueberries (or frozen, not thawed)

1 tablespoon all-purpose flour (for coating blueberries)

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk melted butter, eggs, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
Combine: Gradually mix wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Prepare blueberries: Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the batter.
Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For extra sweetness, drizzle a lemon glaze (powdered sugar + lemon juice) over the muffins.

For a crunchy topping, add a streusel made with butter, sugar, and flour.

To make them gluten-free, use a 1:1 gluten-free flour blend.

For a dairy-free version, use coconut yogurt and dairy-free butter.