Blueberry and Lemon Muffins
Brighten your mornings with these irresistible Blueberry and Lemon Muffins, a delightful combination of tart citrus and sweet, juicy blueberries. Bursting with flavor, these tender muffins feature a zesty hint of fresh lemon zest and plump blueberries folded into a buttery, vanilla-scented batter. The recipe’s simple technique includes coating the blueberries in flour to evenly distribute them throughout the muffins, ensuring every bite is packed with fruity goodness. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or a snack on the go. Whether served warm or at room temperature, these bakery-style treats are certain to impress with their light, moist texture and vibrant flavors. Bake up a batch today to enjoy the essence of summer in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.5 cups whole milk
- 2 eggs
- 1 teaspoons vanilla extract
- 1 tablespoons lemon zest
- 1.5 cups fresh blueberries
- 2 teaspoons all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well-combined.
In a separate bowl, whisk together the melted butter, whole milk, eggs, vanilla extract, and lemon zest until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together until just combined, making sure not to overmix.
In a small bowl, toss the blueberries with 2 teaspoons of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter, being careful not to crush them.
Evenly divide the batter among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 180.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 294 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
