Lemon-Blueberry Muffins
Lemon-Blueberry Muffins are a delightful treat that perfectly balances the zesty brightness of lemon with the sweetness of fresh blueberries. These fluffy, soft muffins are ideal for brunch, afternoon snacks, or cozy gatherings. With a simple recipe and easily accessible ingredients, you can whip up a batch that will evoke fond memories and brighten any day. Enjoy them warm from the oven or at room temperature—either way, they’re sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup whole milk
- 2 large eggs (room temperature)
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, eggs, lemon juice, and lemon zest until smooth.
- Gently combine the wet and dry ingredients until just mixed; avoid overmixing.
- Fold in the blueberries carefully.
- Spoon the batter into the muffin tins, filling each cup about two-thirds full.
- Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 200
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: For added flavor, consider mixing in a pinch of cinnamon or swapping blueberries for raspberries. Store muffins in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.