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–+ servings

Lemon Blueberry Muffins That Taste Like Sunshine Mornings

These Lemon Blueberry Muffins are a delightful blend of zesty lemons and sweet blueberries, perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour consider using whole wheat for added fiber
  • 1 cup granulated sugar provides sweetness
  • 2 teaspoons baking powder ensures muffins rise
  • 0.5 teaspoon salt enhances flavors
  • 1 large egg acts as a binder
  • 1 cup milk can substitute with almond milk
  • 0.33 cup vegetable oil or melted coconut oil for flavor
  • 1 each zest of one lemon infuses citrus flavor
  • 1 each juice of one lemon adds tanginess
  • 1 to 1.5 cups fresh blueberries substitute with frozen if needed
Optional Topping
  • to taste granulated sugar for sprinkling on top
  • to taste lemon glaze mix powdered sugar and lemon juice for drizzling

Equipment

  • Oven
  • Mixing bowls
  • Muffin Tin
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Blueberry Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, combine the egg, milk, vegetable oil, lemon zest, and juice, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently. Add blueberries and combine without breaking them.
  5. Spoon batter into the muffin tin, filling each cup about 2/3 full. Sprinkle sugar on top if desired.
  6. Bake for 18-22 minutes until tops are golden and a toothpick comes out clean.
  7. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave from frozen for about 30 seconds or bake at 350°F (175°C) for 10-12 minutes.

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