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Lemon Blueberry Muffins


  • Author: Rosaline Kyler
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

Lemon Blueberry Muffins are the perfect fusion of sweet and tangy, making them an irresistible treat for any time of day. Bursting with fresh blueberries and zesty lemon flavor, these muffins are fluffy, moist, and incredibly easy to make. Ideal for breakfast or as a midday snack, this delightful recipe will fill your kitchen with a warm, inviting aroma that’s hard to resist. Using simple pantry staples, you can whip up these scrumptious muffins in no time. Enjoy them fresh out of the oven or store them for later; they’re sure to brighten your mornings!


Ingredients

Scale

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup milk (whole or non-dairy)

1/2 cup unsalted butter (melted)

1 cup fresh blueberries

Zest and juice of 1 medium lemon


Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, mix melted butter, eggs, milk, lemon zest, and juice until well combined.

Combine wet and dry ingredients gently; fold in blueberries without overmixing.

Fill muffin cups two-thirds full and bake for 20-25 minutes until golden brown.

Let cool before serving.

Notes

For added texture, consider mixing in chopped nuts or white chocolate chips.

You can substitute whole wheat flour for a healthier option.

These muffins freeze well; just wrap them tightly after cooling.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 180
  • Sugar: 8g
  • Fat: 8g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g