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!
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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 |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 17.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 68 mg | 1% | |
*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.
