Lemon Blueberry Muffins
Experience the perfect harmony of sweet and tart with these lemon blueberry muffins. Each bite delivers a burst of juicy blueberries complemented by the brightness of fresh lemon, making them an ideal treat for breakfast or an afternoon snack. Quick to prepare and delightful to share, these muffins will fill your kitchen with an irresistible aroma that promises deliciousness!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (whole or almond)
- 1/4 cup vegetable oil (or melted butter)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries (fresh or frozen, floured)
Instructions
- 1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3. In another bowl, combine the milk, oil, lemon zest, and lemon juice until smooth.
- 4. Gently fold the floured blueberries into the wet mixture.
- 5. Pour the wet ingredients into the dry ones and stir until just combined (lumps are fine).
- 6. Fill muffin cups about two-thirds full with batter and bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- 7. Allow to cool for five minutes in the pan before transferring to wire racks.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg