Lemon Blueberry Muffins
These Soft & Moist Lemon Blueberry Muffins combine the tartness of lemons with the sweetness of blueberries for a delightful treat, perfect for breakfast or snacks.
Ingredients
For the Muffins
- 1.5 cups all-purpose flour can substitute with whole wheat for a healthier option
- 0.5 cups granulated sugar brown sugar works well for a deeper flavor
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted coconut oil can be a great dairy-free alternative
- 1 large egg flax egg can be used for a vegan option
- 1 teaspoons vanilla extract
- 0.5 cups buttermilk yogurt or almond milk would be suitable substitutions
- 1 zest of 1 lemon
- 1 cups fresh blueberries frozen blueberries can work if fresh isn’t available
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine melted butter, egg, vanilla extract, buttermilk, and lemon zest. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined.
- Gently fold in the fresh blueberries.
- Scoop the batter into the muffin tin, filling each liner about two-thirds full.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm with a pat of butter or a drizzle of honey for an added treat.
Notes
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. You can freeze them for up to 3 months.