Simply Blueberry Lemon Muffins
Bursting with vibrant citrusy zest and sweet, juicy blueberries, Simply Blueberry Lemon Muffins are the perfect balance of tangy and sweet in every bite. These homemade muffins are soft, fluffy, and incredibly easy to make, requiring just 15 minutes of prep time and simple pantry staples. The addition of freshly squeezed lemon juice and fragrant lemon zest elevates the flavor, while the flour-coated blueberries ensure each muffin is studded with fruit that stays evenly distributed. Ideal for breakfast on-the-go, brunch spreads, or an afternoon snack, these muffins bake to golden perfection in under 25 minutes. Whether served warm or at room temperature, they’re a delightful treat that pairs perfectly with coffee or tea. Perfect for lemon and blueberry lovers alike, this recipe is a must-try for anyone seeking bright, citrusy baked goods that taste as good as they look!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 0.5 cup Milk
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon 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 with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This prevents the blueberries from sinking to the bottom of the muffins during baking.
Gently fold the coated blueberries into the batter with a spatula, being careful not to crush them.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Simply Blueberry Lemon Muffins with a cup of tea or coffee!
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 181.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 864 mg | 18% | |
*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.
