Description
These Lemon Blueberry Muffins are packed with flavor and freshness. A delightful combination of sweet blueberries and tangy lemon creates a perfect snack or breakfast treat, easy to prepare and sure to please anyone looking for homemade deliciousness.
Ingredients
Scale
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 large egg
- ¼ cup fresh lemon juice
- ¾ cup buttermilk
- 6 tablespoons vegetable oil
- 6 ounces fresh blueberries
- Coarse sugar for topping
Instructions
- Preheat your oven to 425°F. Prepare 12 muffin cups with liners or nonstick spray.
- In a large bowl, mix lemon zest with granulated and brown sugars using your fingertips until fragrant.
- Add flour, baking soda, and salt to the sugar mixture. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and oil. Create a well in the dry mix and combine with the wet ingredients, folding in blueberries gently.
- Fill the muffin cups generously with the batter and top with coarse sugar.
- Bake at 425°F for 10 minutes. Without opening the door, reduce oven temperature to 350°F and bake for another 7-9 minutes, or until muffins are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes then transfer to a wire rack.
Notes
For an extra lemony flavor, add more lemon zest or juice to the batter.
If using frozen blueberries, do not thaw before adding to the mix. They may bleed into the batter if thawed.
Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg