Lemon Basil Blueberry Muffins
Brighten up your mornings with these Lemon Basil Blueberry Muffins—an irresistible blend of sweet, tangy, and herbaceous flavors. These moist, fluffy muffins are infused with the fresh zest of lemon, the sweet burst of blueberries, and a surprising twist of fragrant basil for a unique and refreshing twist. Perfectly balanced and easy to make in under 40 minutes, they’re ideal for breakfast, brunch, or an afternoon treat. Each bite offers a harmonious combination of citrusy zing and subtle herbal undertones, making these muffins both sophisticated and family-friendly. Whether you’re hosting guests or simply savoring a quiet moment, these bakery-style muffins promise to be a delightful addition to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Fresh basil leaves, finely chopped
- 1.5 cups Fresh blueberries
- 2 large Eggs
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter, melted and cooled
- 2 tablespoons Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Stir in the finely chopped basil leaves and mix until evenly distributed.
Gently fold in the blueberries, ensuring they’re coated in the dry mixture. This helps prevent them from sinking while baking.
In a medium mixing bowl, whisk together the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and 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. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 71 mg | 2% | |
*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.
