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Lemon Basil Blueberry Muffins

Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter melted and slightly cooled
  • 1/2 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • ⅓ cup lemon juice fresh
  • Optional: couple drops of lemon oil
  • ½ cup plain Greek yogurt or sour cream
  • 1½ cups fresh blueberries tossed in 1 tsp flour
  • 2 tbsp fresh basil finely chopped

Instructions
 

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • Mix wet ingredients: In a large bowl, whisk melted butter and honey. Add eggs one at a time, then vanilla, lemon zest, lemon juice, and Greek yogurt.
  • Combine: Add dry ingredients to wet, mixing just until combined (don’t overmix!). Fold in blueberries and chopped basil gently.
  • Scoop and top: Divide batter among muffin cups. Sprinkle tops with a pinch of lemon zest if you want.
  • Bake: 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
  • Optional Drizzle with honey once cooled.