Description
Delightfully light and fluffy muffins bursting with tangy lemon and sweet blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter until light and fluffy, then add the eggs one at a time.
- Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for about 3 days or freeze for up to 3 months. Microwave for 15-20 seconds to enjoy fresh-baked taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Blueberry Muffins, breakfast muffins, easy muffin recipe