Blueberry Lemon Muffins
Delight in these moist and fluffy Blueberry Lemon Muffins bursting with fresh blueberries and zesty lemon flavor, perfect for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In a separate bowl, combine vegetable oil, egg, lemon zest, lemon juice, and vanilla extract, then add milk to reach 1 cup of liquid mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries to the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra zest, sprinkle a little sugar on top of each muffin before baking to create a slight crunchy topping.
Find it online: https://auntyspices.com/blueberry-lemon-muffins/