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Freshly baked lemon blueberry muffins on a cooling rack

Lemon Blueberry Muffins

These Lemon Blueberry Muffins combine tart lemon flavor with sweet blueberries, creating a delightful treat for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 1 large egg
  • 0.5 cups milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
Fruits
  • 1 cups fresh blueberries Add straight from the freezer if using frozen blueberries.
Optional Topping
  • Streusel topping Optional, adds a delicious crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the melted butter, egg, milk, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  2. If using, sprinkle streusel topping over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with butter or honey. Store in an airtight container at room temperature for up to 3 days, or freeze for 2-3 months.
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