Description
These Lemon Blueberry Muffins are light, fluffy, and bursting with fresh blueberry and lemon flavors. With a simple yet delicious combination of ingredients, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 cup whole milk
- 2 large eggs
- Zest of 1 lemon
- 2 cups fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare your muffin tin by spraying it with nonstick spray, or use paper or tin foil liners, or reusable silicone baking cups.
- Mix the Dry Ingredients: In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder. Set aside.
- Combine the Wet Ingredients: In a stand mixer, combine the wet ingredients: vegetable oil, melted butter, vanilla extract, lemon extract, milk, eggs, and lemon zest. Mix on low speed with the paddle attachment until everything is just combined.
- Fold in the Blueberries: Gently fold in the fresh blueberries using a flexible spatula. Be gentle to avoid crushing the blueberries.
- Fill the Muffin Tin: Fill each muffin cup about 3/4 of the way full with batter, which should yield about 20 muffins, depending on the size of your muffin tin.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool completely before serving. Store any leftovers in an airtight container for up to 3 days.
Notes
- If using frozen blueberries, do not thaw them to avoid color bleeding into the batter.
- If you prefer a sweeter muffin, increase the sugar slightly to suit your taste.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a citrus twist, you can add orange zest along with the lemon zest for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 20g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
