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Lemon Blueberry Muffins

Warm, fluffy muffins bursting with vibrant flavors of lemon and blueberry, perfect for breakfast or any snack time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar Can substitute with natural sweeteners.
  • 2 teaspoons baking powder
  • 0.5 teaspoons salt
Wet Ingredients
  • 0.5 cups milk
  • 0.33 cups vegetable oil
  • 1 large egg
  • 1 tablespoon lemon zest Freshly zested lemons recommended.
  • 0.5 teaspoons vanilla extract
Fruits
  • 1 cup fresh blueberries Fold gently to avoid bursting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or spray it lightly with cooking oil.
  3. In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, and salt. Whisk together.
  4. In a separate bowl, mix wet ingredients: milk, vegetable oil, egg, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Fold in the fresh blueberries carefully.
  7. Spoon batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooling
  1. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

For a healthier version, use whole wheat flour. Avoid overmixing to ensure muffins stay light and fluffy.