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Freshly baked Lemon Blueberry Muffins on a wire cooling rack with golden tops
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Lemon Blueberry Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 280kcal

Ingredients

  • 2 cups all -purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sal t
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large eg g
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries

Instructions

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a medium bowl, combine the milk, melted butter, egg, lemon zest, lemon juice, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until just moistened; do not overmix.
  • Gently fold the blueberries into the batter.
  • Distribute the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.