Blueberry Muffins
Deliciously soft and fluffy blueberry muffins bursting with juicy blueberries and a hint of lemon zest, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, milk, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being cautious not to squish them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/blueberry-muffins-recipe/