Sunshine Blueberry Muffins
Brighten your mornings with these delightful Sunshine Blueberry Muffins—a perfect blend of juicy blueberries, zesty lemon, and a hint of vanilla for a burst of flavor in every bite. Made with pantry staples and fresh ingredients, these tender muffins are delicately sweetened and topped with a sprinkle of turbinado sugar for a subtle crunch. With a prep time of just 15 minutes and a golden bake in under 25, this recipe is a quick, family-friendly treat that’s ideal for breakfast, brunch, or an afternoon snack. Their irresistibly light texture and citrus-kissed aroma will have your kitchen smelling heavenly. Serve them warm or at room temperature, and savor their sunshine-inspired charm!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.5 cups Fresh blueberries
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Whole milk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 tablespoons Zest of one lemon
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In another bowl, gently toss the blueberries with 2 tablespoons of the dry flour mixture to help prevent them from sinking during baking.
In a medium bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth and well combined.
Add the wet ingredients into the flour mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; the batter should still be lumpy. Gently fold in the blueberries.
Using a spoon or an ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a pinch of turbinado sugar on top of each muffin for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these bright, citrusy blueberry muffins!
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 227 mg | 17% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 281 mg | 6% | |
*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.
