Description
These Zesty Lemon Blueberry Bliss Muffins are a delightful treat that perfectly balances the tangy brightness of fresh lemons with the sweet juiciness of ripe blueberries. They are perfect for breakfast, snacks, or brunch gatherings, offering a taste of sunshine in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest (from about 1 lemon)
- ½ cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
- 1 cup fresh blueberries (or frozen, if not in season)
- 2 tablespoons lemon juice (freshly squeezed)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Ensure all ingredients are well combined.
- In a separate bowl, combine the melted butter, egg, vanilla extract, buttermilk, and lemon juice. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined, taking care not to overmix; it’s okay if the batter is a little lumpy.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about ¾ full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can dust them with powdered sugar for an extra touch of sweetness, if desired.
Notes
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- If using frozen blueberries, toss them in a tablespoon of flour before adding to the batter to prevent sinking.
- Store muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250
- Sugar: Approximately 15-20g
- Sodium: Approximately 100-150mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 5-8g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 30-40mg