Easy Lemon Blueberry Muffins
These lemon blueberry muffins are bursting with fresh fruit and zesty citrus flavor. They’re soft, fluffy, and made with simple pantry ingredients — no fancy tools or mixer required. Whether you’re baking for a weekend breakfast, school lunchboxes, or just a cozy snack, this quick muffin recipe is one to save and make again and again.
Servings 12
Calories 230kcal
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 cup milk
- 2 1/2 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 375 degrees
- Line 12 cup muffin pan with paper liners
- In medium bowl, cream together butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition.
- Stir in baking powder, salt, and vanilla. Mix well.
- Add flour, alternating with milk, and combine well.
- Add zest of lemon and fresh blueberries and fold gently until well incorporated.
- Scoop batter to fill cups 3/4 full.
- Top with pinch of sugar
- Bake 18 minutes, until toothpick test clean.
- Cool on wire rack.
Notes
To prevent berries from sinking in batter, toss with 1 teaspoon of flour before adding to batter.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 257mg | Fiber: 2g | Sugar: 16g