Description
Lemon blueberry muffins balance bright citrus with sweet berries. These muffins are easy to make and perfect for any time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, lemon zest, and lemon juice until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra 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 to prevent the color from bleeding.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg