Description

Fluffy, tender muffins bursting with juicy blueberries and a hint of lemon zest—perfect for breakfast or a snack.

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

Zest of 1 lemon

1 large egg

1 cup milk (dairy or plant-based)

1/4 cup unsalted butter, melted and slightly cooled (or neutral oil)

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

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Instructions

Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
In a separate bowl, beat the egg. Add milk, melted butter (or oil), and vanilla extract; stir until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until almost combined. It’s okay if there are a few lumps.
Gently fold in the blueberries, taking care not to overmix the batter.
Divide the batter evenly among the 12 muffin cups (about ¾ full each).
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool further.

Notes

Vegan Blueberry Muffins: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk and butter.

Add-ins: Try adding 1/2 cup of chopped nuts, like walnuts or almonds, for extra crunch.

Lemon-Blueberry Glaze: For an extra zesty kick, mix powdered sugar with lemon juice to create a glaze and drizzle over the cooled muffins.

Frozen Blueberries: Frozen blueberries can be used in place of fresh ones—just make sure to fold them in gently to prevent the batter from turning blue.

To prevent blueberries from sinking, toss them in a little bit of flour before folding them into the batter.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 14g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg