Description

Lemon blueberry muffins are a delightful fusion of zesty lemon and juicy blueberries, creating a burst of flavor in every bite. Perfect for breakfast or a sweet snack, these muffins are quick to make and will fill your kitchen with an irresistible aroma. With a tender crumb and vibrant colors, they’re sure to impress family and friends alike. Whether enjoyed warm from the oven or as a tasty treat later, these muffins bring sunshine to any day.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1 cup whole milk
Zest of 1 lemon
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine melted butter, eggs, milk, and lemon zest until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Carefully add the blueberries and fold gently to avoid crushing them.
Spoon the batter into the prepared muffin tin and bake for 18-20 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (90g)
Calories: 320
Sugar: 16g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: For a fruity twist, substitute blueberries with raspberries or strawberries. Add extra lemon zest or vanilla extract for enhanced flavor. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.