Description
Enjoy these bright and fluffy lemon blueberry muffins, a perfect balance of tart lemon and sweet blueberries. They’re easy to make and a delightful treat for any occasion. Perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the egg, melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the lemon zest, lemon juice, and blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of lemon flavor, you can add a simple lemon glaze made from powdered sugar and lemon juice.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Ensure your ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg