Best Lemon Blueberry Muffins: Spring Flavor, Meal Prep!
These Lemon Blueberry Muffins are bursting with bright lemon and sweet blueberries, making them the perfect springtime treat. Ideal for meal prep, they offer a delicious and wholesome breakfast option ready to grab on busy mornings.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Large Eggs
- 1 cup Milk
- 1/2 cup Neutral Oil or Melted Unsalted Butter
- 1/4 cup Fresh Lemon Juice
- 1 tablespoon Fresh Lemon Zest
- 1 cup Fresh Blueberries
- Optional: 1 teaspoon Vanilla Extract
- Optional: Granulated Sugar for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk the room temperature eggs until slightly frothy, then add the milk, oil (or melted butter), fresh lemon juice, and lemon zest. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Divide the batter evenly among the prepared muffin liners, filling them almost to the top.
- If desired, sprinkle a little granulated sugar over the top of each muffin before baking.
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: To prevent overmixing, mix only until the dry ingredients are just moistened. For frozen blueberries, do not thaw; toss them with a tablespoon of flour before adding to the batter. For added lemon flavor, rub lemon zest into the sugar before mixing.