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–+ servings
Blueberry Lemon Loaf Muffins

Blueberry Lemon Loaf Muffins

These lemon blueberry loaf muffins are moist and delicious, packed with just the right amount of blueberries and lemon. The lemony goodness abounds in these, making them an easy favorite. It's important not to poke all the way through when putting holes in each muffin, otherwise, most of the lemon syrup will drip out. Serve these for dessert with a cup of coffee for the perfect treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients
  

  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1½ cups Bisquick
  • 1½ cups blueberries (fresh or frozen)
  • 1 tbsp Bisquick

Lemon Syrup

  • ⅓ cup lemon juice
  • 1 tbsp granulated sugar

Lemon Glaze

  • 1 cup icing sugar
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • milk

Instructions
 

  • Preheat the oven to 350℉ degrees. Line a twelve-cup muffin pan with liners.
  • In a large mixing bowl, whisk together the one cup of Greek yogurt, one cup of sugar, three large eggs, two tablespoons of lemon zest, one teaspoon of vanilla extract, and one-half cup of vegetable oil.
  • Add one and one-half cups of Bisquick and mix until combined.
  • In another small bowl, mix one and one-half cups of blueberries with one tablespoon of Bisquick. (This will prevent the blueberries from sinking to the bottom of the muffins). Gently fold the blueberries into the batter.
  • Pour the batter into the prepared muffin pan and bake for twenty minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • While muffins are baking, prepare the lemon syrup by heating one-third cup of lemon juice and one tablespoon of granulated sugar in a small saucepan. Heat just until the sugar dissolves and set aside.
  • Make the lemon glaze by whisking one cup of icing sugar, one-quarter cup of lemon juice, and one teaspoon of vanilla extract. Add a little milk if needed to thin the glaze out to a runny consistency.
  • When the muffins are done, remove them from the oven and allow them to cool in the pan for about ten minutes. Transfer them to a baking rack positioned over a baking sheet. Poke holes in each muffin using a toothpick, then pour the lemon syrup all over them.
  • Drizzle with the lemon glaze and serve.
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