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Lemon Blueberry Muffins

Two Lemon blueberry muffins on a white plate, one cut in half to show the blueberries inside.
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Bright, zesty muffins with fresh blueberries and a hint of lemon zest, perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a bowl, whisk flour, sugar, baking powder, and salt.
  3. In another bowl, mix melted butter, eggs, milk, vanilla, and lemon zest.
  4. Combine wet and dry ingredients until just mixed. Fold in blueberries.
  5. Divide batter into muffin cups. Bake for 20-25 minutes until golden.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • For a gluten-free version, use gluten-free flour.
  • Add a streusel topping before baking for extra crunch.
  • Freeze muffins in an airtight container for up to 3 months.

Nutrition

Find it online: https://recipestokeep.com/lemon-blueberry-muffins-recipe-perfect-every-time/