Description
These lemon blueberry muffins are light, fluffy, and bursting with fresh blueberries and a hint of lemon. Perfect for breakfast, brunch, or a midday snack.
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- 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
- 2½ cups fresh blueberries
- Zest of 1 lemon
- 1 tablespoon sugar (for topping)
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners or grease it lightly.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, mix baking powder, salt, and flour.
- Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour mixture.
- Fold in lemon zest and blueberries gently.
- Spoon batter into prepared muffin cups, filling each about ¾ full.
- Sprinkle tops with the tablespoon of sugar.
- Bake for 25 to 30 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries for best results, but frozen can be used without thawing.
- The lemon zest adds a bright flavor; don’t skip it.
- Sprinkling sugar on top adds a lovely crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
