Blueberry Lemon Muffins
Delightful muffins bursting with juicy blueberries and a hint of zesty lemon, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the flour, sugar, salt, and baking powder in a large bowl.
- Mix the milk, vegetable oil, egg, vanilla extract, lemon zest, and lemon juice in another bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the fresh blueberries gently with a spatula.
- Divide the batter evenly among the muffin cups, filling each one about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezable for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/blueberry-lemon-muffins-2/