Lemon Blueberry Muffins
Soft and fluffy, this lemon blueberry muffins recipe is the perfect combination of sweet and tangy. Easy to make and a crowd-pleaser, all picky eaters are guaranteed to devour these lemon blueberry muffins for a yummy afternoon snack or breakfast!
Servings: 12 muffins
Calories: 198kcal
Equipment
- 12-cup muffin tin
- Medium mixing bowl
- Small Microwave-Safe Bowl
Ingredients
- 1 ¾ cups flour
- ½ cup sugar divided in half
- 2 ½ teaspoons baking powder
- ¼ - ¾ teaspoon salt
- 1 - 2 teaspoons lemon peel grated
- 1 egg beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries rinsed & dried, tossed with 2 Tbsp. of sugar
- 2 Tablespoons sugar
- 2 Tablespoons butter melted for topping
Instructions
- Preheat oven to 400º
- Grease a 12-cup muffin tin or line each tin with baking liner or parchment paper.
- Combine dry ingredients (except for ¼ cup of sugar) in on bowl.
- Combine liquid ingredients in a larger bowl.
- Add dry ingredients to liquid ingredients and stir together until mixed well.
- Fold in blueberries (coated in sugar).
- Fill each muffin tin until halfway full with batter.
- Bake at 400º for 20-25 minutes.
- While muffins are cooking, melt the butter.
- And place 2 Tbsp. of sugar in a bowl for dipping.
- While the muffins are still warm, dip the top in melted butter, then dip in sugar.
Nutrition
Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg