Description
Delightful lemon blueberry muffins that combine the tartness of lemon with the sweetness of blueberries, perfect for breakfast or brunch.
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. Whisk them together to mix thoroughly.
- Cream the softened butter until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest, incorporating these lovely flavors.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
- Fold in the blueberries gently, being cautious not to break them apart too much.
- 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 when inserted in the center of a muffin.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
Serve warm with butter or drizzle with lemon glaze for added sweetness. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: muffins, lemon, blueberry, breakfast, baking, simple recipe, brunch