Blueberry Lemon Muffins
These soft, fluffy blueberry lemon muffins are bursting with juicy berries and zesty citrus flavor. Perfect for breakfast, snacks, or a sweet afternoon pick-me-up.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- Zest from 1 lemon
- 1 cup fresh blueberries
- 1/2 cup powdered sugar (optional, for glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, mix milk, eggs, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
- Toss blueberries in a little flour and fold them into the batter.
- Divide the batter evenly into muffin cups, filling them to the top.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Optional: Mix powdered sugar with lemon juice to create a glaze and drizzle over cooled muffins.
Notes
- Don’t overmix the batter to keep muffins light and fluffy.
- Use room temperature ingredients for best results.
- Frozen blueberries can be used without thawing.
- Letting muffins rest after baking helps set their shape.
Find it online: https://dishmio.com/blueberry-lemon-muffins/