Description
Deliciously soft muffins bursting with the bright flavors of lemon and blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- Zest of 1 lemon
- 2 large eggs
- 1 cup buttermilk (or yogurt/plant-based alternative)
- ½ cup melted butter (or coconut oil)
- 1.5 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine granulated sugar, brown sugar, and lemon zest. Rub the zest into the sugars until fragrant.
- Add beaten eggs, buttermilk, and melted butter to the sugar mixture. Stir until just combined.
- Gently fold in the blueberries, being careful not to smash them.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until tops are golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra sweetness, consider adding a glaze of powdered sugar mixed with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, blueberry, lemon, baking, breakfast, dessert