Add the first six ingredients together in a medium-sized mixing bowl (all dry ingredients, including lemon zest). Mix well.
In a separate mixing bowl, add the next four ingredients (wet ingredients). Mix well.
Add the wet ingredients to the dry ingredients.
Mix just well enough so that all ingredients are combined. There should be lumps in the batter. Do not overmix.
Divide batter evenly into a lined muffin tin (12 muffins).
Bake for 14-16 minutes, until a toothpick comes out clean. (*see notes)
Notes
*Nutrition facts are an estimate based on a database that this owner is not responsible for maintaining. Exact nutrition information will depend on actual ingredients and amounts used when making this recipe.Optional: if adding blueberries, fold one cup of fresh blueberries into the batter just before dividing the batter into a prepared muffin tin.
Let the muffins cool completely before eating. If you don't let them cool completely, the wrapper will be difficult to pull off.
Use the scoop and sweep method to measure the flour. Spoon flour into a measuring cup and level with a knife.
*If you make this lemon muffins recipe as is, without blueberries, baking time will be about 14 minutes. With blueberries, baking time will be more like 18-20 minutes.
Using Greek yogurt instead of traditional yogurt will make the muffins denser.
Vanilla or lemon-flavored yogurt can be used in place of plain yogurt. Making this substitution will change the nutrition profile of the muffins.
To use sourdough discard: Add 60 grams of sourdough discard to the wet mixture, use 120 grams of all-purpose flour (instead of measuring one cup), 40 grams of almond flour (about one half of a cup instead of three-quarters of a cup), 2-3 Tablespoons of lemon juice (not 4), and 5 tablespoons of olive oil instead of 6. Keep everything else the same.