Lemon Blueberry Muffins: 2 Secrets for Irresistible Fluffiness
A zesty, moist breakfast treat that’s always a crowd favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Prep the Dry Mix: In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, whisk melted butter, buttermilk, eggs, lemon zest, juice, and vanilla until smooth.
- Combine & Fold in Berries: Gently stir wet into dry ingredients until just combined. Fold in blueberries.
- Scoop & Bake: Fill muffin cups about 3/4 full. Bake at 375°F (190°C) for 18–20 minutes until tops are golden and a toothpick comes out clean.
- Cool & Enjoy: Let cool slightly before serving.
Notes
- Serve warm or store for later.
- Perfect for breakfast or snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://www.homeydishes.com/lemon-blueberry-muffins-recipe/