Description
Moist and fluffy lemon blueberry muffins packed with fresh blueberries and a zesty lemon flavor, perfect for breakfast or a snack.
Ingredients
Units
Scale
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1/3–1/2 cup (80-120ml) milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup (150g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, combine the oil, egg, milk, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen blueberries; do not thaw before adding to batter.
- For extra lemon flavor, add more zest or a lemon glaze after baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
