Description
These lemon blueberry muffins are bursting with fresh blueberries and zesty lemon flavor. Perfectly fluffy and moist, they make for a delightful breakfast or snack!
Ingredients
Scale
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter
- 2 large Eggs
- 1 cup Milk
- 1/4 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 cup Fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, milk, lemon juice, and lemon zest. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra burst of lemon flavor, drizzle a lemon glaze over the cooled muffins.
- Feel free to substitute frozen blueberries if fresh are not available, but do not thaw them before adding.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: Lemon Blueberry Muffins, blueberry muffins, lemon muffins, easy muffin recipe, breakfast muffins, homemade muffins