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Lemon Blueberry Muffins

Fluffy and zesty Lemon Blueberry Muffins that are quick to make and deliciously satisfying, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
Add-ins
  • 1 cup fresh blueberries Can use frozen blueberries, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, melted butter, eggs, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For variations, use flaxseed meal for a vegan version or add vanilla extract for extra flavor. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.