Description
These lemon blueberry muffins are light, fluffy, and packed with fresh blueberries and bright lemon flavor. They’re perfect for breakfast, brunch, or an afternoon snack.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup milk
- 2 cups fresh blueberries
- Zest of 1 lemon
- 2 teaspoons sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, cream together butter and 1 cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
- Add flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
- Gently fold in the blueberries.
- Spoon batter into muffin cups, filling them about ¾ full.
- Sprinkle the tops with the remaining 2 teaspoons of sugar.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh blueberries for best texture, but frozen can be used—do not thaw before adding to batter.
- Adjust lemon zest to taste for a stronger citrus flavor.
- Great served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
