Description
Deliciously sweet and tart muffins packed with fresh blueberries and zesty lemon flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it well.
- Whisk together the flour, sugar, baking powder, and salt in a bowl for your dry mix.
- Add the lemon zest to the dry mix and combine.
- Beat the eggs in another bowl and add the melted butter, milk, lemon juice, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently, being careful not to overmix.
- Fold in the blueberries gently to avoid smashing them.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to three days or freeze for up to three months. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg