Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with these moist and flavorful Lemon Blueberry Muffins. Perfect for breakfast or a snack, these bakery-style muffins are sure to brighten your day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour for coating berries
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients: In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, lemon zest, and lemon juice, whisking until smooth.
- Mix the batter: Gradually mix in the dry ingredients, alternating with the milk. Toss blueberries with flour, then gently fold them into the batter.
- Bake: Divide the batter among muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired. Bake for 20–22 minutes until a toothpick inserted comes out clean.
- Cool and enjoy: Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cooled.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
