Description
Delightful muffins combining sweet and tart flavors with juicy blueberries and a hint of lemon zest.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the melted butter, buttermilk, eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
For extra lemony flavor, add a light glaze of lemon juice and powdered sugar on top. Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg