Lemon Blueberry Muffins
Lemon Blueberry Muffins are a delightful fusion of zesty lemon and sweet blueberries, creating a fluffy treat that’s perfect for breakfast or an afternoon snack. With their golden tops and irresistible aroma, these muffins not only taste amazing but also bring back cherished memories of cozy gatherings. Whether you’re baking for family or friends, this foolproof recipe ensures delicious results every time, making it an essential addition to your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 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
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the lemon zest, lemon juice, eggs, milk, and melted butter until just mixed.
- Pour the wet ingredients into the dry mixture and fold gently until no dry flour remains.
- Carefully fold in fresh blueberries.
- Spoon the batter into the muffin tins about two-thirds full and bake for 18-20 minutes until golden brown. Check doneness with a toothpick.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Feel free to replace blueberries with raspberries or add nuts for added texture. For gluten-free muffins, use a gluten-free baking blend.