Description
Delightfully moist and flavorful lemon blueberry muffins made with fresh lemon zest and juicy blueberries, perfect for a bright breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- Zest of 1 lemon
Others
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the muffins evenly.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir until well incorporated for even rising.
- Combine Wet Ingredients: In a separate bowl, whisk together 1 cup milk, 1/3 cup oil, 1 egg, and the zest of 1 lemon to infuse the batter with fresh citrus flavor.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep muffins tender.
- Fold in Blueberries: Toss 1 cup of blueberries in a little flour to prevent them from sinking, then carefully fold them into the batter.
- Fill Muffin Cups: Spoon the batter into a 12-cup muffin tin lined with paper or greased, filling each about 3/4 full.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Toss blueberries in flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh lemon zest to maximize the bright lemon flavor in the muffins.
