Description
These Blueberry Lemon Muffins are soft, moist, and bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack.
Ingredients
Units
Scale
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In another bowl, mix the oil, egg, milk, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute buttermilk for regular milk for extra tenderness.
- If using frozen blueberries, do not thaw before adding to the batter.
- Sprinkling sugar on top before baking adds a delightful crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
