Description
A simple and delicious recipe for moist lemon blueberry muffins. Perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, egg, vanilla, and lemon zest.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Gently fold in blueberries.
- Scoop batter into muffin cups, filling each 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before serving.
Notes
- Do not overmix the batter to keep muffins tender.
- Frozen blueberries can be used—toss them in flour to prevent sinking.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg