Lemon Blueberry Muffins

Moist and flavorful Lemon Blueberry Muffins with a refreshing hint of lemon zest and bursting with juicy blueberries, perfect for breakfast, snack, or dessert.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon lemon zest

1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, combine the melted butter, eggs, vanilla extract, milk, and lemon zest.

4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

5. Fold in the blueberries carefully to avoid breaking them.

6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, warm muffins in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.