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Healthy Blueberry Lemon Muffins

These Healthy Blueberry Lemon Muffins combine sweet blueberries and bright lemon, making them a comforting and versatile snack for both kids and adults.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The framework of the muffins.
  • 1 tbsp baking powder For lift.
  • 1 tsp baking soda For lift.
  • 1/2 cup sugar For sweetness and tenderness.
  • 1/2 tsp salt Enhances flavor.
Wet Ingredients
  • 1 cup milk or buttermilk For moisture and tenderness.
  • 1/3 cup vegetable oil or melted butter For moisture.
  • 1 tbsp lemon juice For brightness.
  • 1 tsp lemon zest For flavor.
  • 1 large egg Binder for structure.
Fruits
  • 1 cup blueberries Fresh or frozen.

Method
 

Mixing the Batter
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
  2. In one bowl, mix together all dry ingredients: flour, baking powder, baking soda, sugar, and salt.
  3. In another bowl, whisk together all wet ingredients: milk, oil (or melted butter), lemon juice, lemon zest, and egg.
  4. Gently combine the wet and dry ingredients together until just combined. A few streaks of flour are fine.
Folding in the Blueberries
  1. Gently fold in the blueberries to the batter until evenly distributed.
Baking
  1. Scoop and portion the batter into the prepared muffin tin.
  2. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Let the muffins cool in the pan for a few minutes before transferring to a cooling rack.

Notes

Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. To refresh, reheat in a 300°F oven for 8-10 minutes.