Lemon Blueberry Muffins
Deliciously fluffy Lemon Blueberry Muffins that balance the sweetness of blueberries with the refreshing tang of lemon, perfect for breakfast and snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup crumb topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the melted butter, milk, egg, vanilla, lemon juice, and lemon zest in another bowl.
- Fold the wet mixture into the dry ingredients until just combined.
- Add the blueberries gently into the batter.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full, and sprinkle crumb topping if desired.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free baking mix. Muffins can be frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, lemon blueberry, breakfast, baking, dessert