Lemon Blueberry Muffins
Lemon blueberry muffins are a delightful treat that perfectly balances sweet and tart flavors. Bursting with fresh blueberries and zesty lemon, these fluffy muffins are ideal for breakfast, brunch, or an afternoon snack. They evoke warm memories of gathering with loved ones, making every bite a taste of sunshine. Easy to prepare, this recipe is perfect for bakers of all levels. Whether enjoyed warm with butter or stored for later, these muffins promise to brighten your day!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh or frozen blueberries (plump)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix melted butter, milk, eggs, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in blueberries carefully to maintain their shape.
- Spoon the batter into the muffin tins until two-thirds full.
- Bake for 18-20 minutes or until golden brown on top and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: To enhance your muffins, consider swapping blueberries for raspberries or adding a sprinkle of cinnamon. For a nutty flavor, replace some flour with almond flour.