# Components:
→ Main Batter
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon fine salt
→ Wet Ingredients
06 - 0.5 cup unsalted butter, melted
07 - 2 large eggs
08 - 1 cup plain yogurt
09 - 0.25 cup whole milk
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1 teaspoon vanilla extract
→ Fruit
13 - 1.5 cups fresh blueberries
# Method Steps:
01 - Set oven to 375°F (190°C) and position a rack in the center.
02 - Line a standard 12-cup muffin tin with paper liners.
03 - Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly to distribute all components evenly.
04 - In a separate bowl, whisk together melted butter, eggs, yogurt, milk, lemon juice, lemon zest, and vanilla extract until well blended.
05 - Create a well in the dry mixture and pour in the wet ingredients. Stir gently with a spatula until just combined; avoid overmixing.
06 - Gently fold blueberries into the batter until evenly distributed.
07 - Spoon batter evenly into each muffin cup, filling to approximately 3/4 full.
08 - Transfer muffin tin to oven and bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
