These Lemon Blueberry Muffins are light, fluffy, and packed with fresh, tangy lemon flavor and juicy blueberries.
Perfect for breakfast or a snack, these muffins are easy to make and absolutely delicious.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
Ingredients:
- 1 medium lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
- 1 ½ cups (195g) all-purpose flour
- 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup (80ml) neutral-flavored oil (safflower, avocado, or vegetable oil)
- 1 large egg
- 1/3 cup (80ml) milk or non-dairy milk
- 1 teaspoon vanilla extract
- 6 to 8 ounces fresh or frozen blueberries (about 1 cup)
- Very thin lemon slices, optional for tops
Directions:
1. Prepare the Oven and Muffin Cups:
- Preheat the oven to 400°F (204°C).
- Line muffin cups with paper liners (8 for large muffins, 10 for standard muffins, or 22 for mini muffins).
- Lightly grease the tops of the muffin tin with oil to prevent sticking, especially if you’re making oversized muffins.
2. Make the Batter:
- Zest the lemon using a microplane or citrus zester. In a small bowl, combine the zest and 3/4 cup sugar. Rub the zest into the sugar with your fingers until it’s fragrant and the sugar becomes lemony.
- In a large bowl, whisk together 1 ½ cups flour, the lemon sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a measuring jug, combine 1/3 cup oil, 1 large egg, and enough milk to reach the 1-cup mark (about 1/3 cup milk). Add 1 teaspoon vanilla extract and whisk until combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick; be careful not to overmix.
- Fold in the blueberries and about 2 tablespoons lemon juice from the lemon you zested earlier.
3. Bake the Muffins:
- Divide the batter evenly between the muffin cups, filling them to the top if you want big-topped muffins.
- Sprinkle the tops of the muffins with the remaining 1 tablespoon sugar. You can also add a thin slice of lemon to the top of each muffin for a decorative touch, and sprinkle more sugar on top of the lemon slices.
- Bake for 15 to 20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out with crumbs, not wet batter.
- Transfer the muffins to a cooling rack.
