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Lemon-Blueberry Muffins

Lemon-Blueberry Muffins That Brighten Your Day

These Lemon-Blueberry Muffins are a delightful blend of sweet blueberries and tart lemon, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter and Sugar
  • 1 stick Butter Adds richness and moisture. Substitute with margarine or coconut oil for a dairy-free version.
  • 1 cup Sugar Sweetens and enhances flavor while creating a delightful sugar crust on top.
Liquids
  • 1 Large Egg Provides structure and helps bind the ingredients.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1/2 cup Milk Brings moisture to the batter; alternatives work beautifully.
Dry Ingredients
  • 2 cups All-Purpose Flour Forms the muffin's structure; can swap with a gluten-free blend.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1.5 teaspoons Salt Balances sweetness; adjust if watching sodium.
Fruits
  • 2 cups Fresh Blueberries Contributes natural sweetness; frozen can be used.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare muffin pan by greasing it or lining it with paper liners.
  2. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add in egg and vanilla extract, beating until well combined and smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry mixture to the butter mixture, alternating with milk, mixing just until combined.
  6. Toss blueberries with a tablespoon of flour and fold into the batter carefully.
  7. Spoon the batter into muffin tins, filling each cup about ¾ full, and sprinkle with sugar on top.
  8. Bake for 20-30 minutes until golden and a toothpick comes out clean.
  9. Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins can be served warm with a pat of butter or honey for an extra special touch.

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