Description
Deliciously moist blueberry lemon muffins bursting with flavor, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk (or almond milk)
- Zest and juice of one lemon
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat the oven to 375°F (190°C) and prep your muffin tin.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the melted butter, eggs, vanilla extract, milk, lemon zest, and lemon juice in another bowl.
- Pour the wet ingredients into the dry ingredients and stir gently until evenly moistened.
- Fold in the blueberries carefully.
- Scoop the batter into your muffin tin, filling each cup about ¾ full.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- Cool for a few minutes before transferring to a cooling rack.
Notes
Use fresh blueberries for the best flavor. Don’t overmix the batter to ensure fluffy muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg