Lemon Blueberry Muffins

Discover the perfect balance of sweet and tangy with these easy-to-make Lemon Blueberry Muffins, ideal for any occasion. Bursting with juicy blueberries and zesty lemon, they're a delightful treat for breakfast or brunch.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 180kcal

Cost: $10

Equipment

Mixing bowl
Whisk
Measuring cup
Muffin tin
Paper liners

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 tsp vanilla extract
1 zest lemon zest of 1 lemon
1 cup fresh blueberries
2 tbsp all-purpose flour for coating blueberries
1 cup powdered sugar for glaze
2 tbsp lemon juice for glaze

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Toss the blueberries with 2 tablespoons of flour to coat them and gently fold into the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full and bake for 18-20 minutes.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.

Notes

These Lemon Blueberry Muffins are an absolute delight. The burst of fresh blueberries and the zing of lemon zest make every bite a taste sensation. The best part? They’re incredibly easy to make, even for beginners.

Nutrition

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