These delightful blueberry lemon muffins are bursting with bright flavors and moist texture, making them a perfect treat for breakfast or brunch. The combination of juicy blueberries and zesty lemon creates a refreshing and irresistible flavor profile that everyone will love. Here’s how to bake these delectable muffins:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per muffin):
- Calories: 180
- Protein: 3g
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 1g
- Sugars: 10g
These blueberry lemon muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days. Serve them warm with a pat of butter for a delightful morning treat!
