Why You’ll Love These Blueberry Lemon Muffins
These Blueberry Lemon Muffins are a dream! They bake up so moist and tender. The lemon zest gives them a wonderful bright, zesty flavor. You’ll find they are bursting with sweet blueberries. They’re perfect for breakfast. They also make a great brunch treat. And of course, they’re a lovely snack any time. Best of all, they are easy enough for beginner bakers. You’ll feel like a pro in no time!
Amelia’s Fantastic Blueberry Lemon Muffins: 6 Incredible Bites
Enjoy these delightful Blueberry Lemon Muffins, perfect for a simple baking project or a sweet summer treat. They are moist, flavorful, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice.
- Add the dry ingredients to the wet ingredients alternately with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of lemon flavor, you can add a simple lemon glaze made with powdered sugar and lemon juice.
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- Ensure your butter is truly softened for the best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg