Description
These blueberry lemon muffins are a delicious morning treat, bursting with juicy blueberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (or almond milk for a dairy-free version)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from one lemon)
- 1 cup fresh blueberries (or frozen, if out of season)
- Optional: 1 tablespoon lemon juice for an extra tang
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the egg, then mix in the milk, oil, vanilla extract, and lemon zest (and lemon juice if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay!
- Gently fold in the blueberries with a spatula.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Notes
Use fresh blueberries when in season for the best flavor and consider sprinkling coarse sugar on top before baking for added texture.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg