Lemon Blueberry Breakfast Muffins

Lemon Blueberry Muffins are a delightful treat that beautifully marries the tangy brightness of fresh lemons with the sweet juiciness of ripe blueberries. This combination not only tantalizes the taste buds but also evokes a sense of nostalgia, often reminding us of warm summer mornings or leisurely brunches with family and friends. Whether enjoyed as a quick breakfast, a mid-morning snack, or a delightful addition to a brunch spread, these muffins are versatile enough to suit any occasion.

Indulge in the sunshine with Zesty Lemon Blueberry Bliss Muffins! This delightful recipe brings together the tangy brightness of fresh lemons and the sweet juiciness of blueberries, creating a perfect balance that evokes warm summer days. Packed with antioxidants and vitamins, these muffins not only satisfy your sweet cravings but also promote good health. Perfect for breakfast, snacks, or brunch gatherings, they are easy to make and sure to impress everyone at the table. Enjoy the memories these muffins bring while baking a batch in your own kitchen!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon lemon zest (from about 1 lemon)

½ cup unsalted butter, melted and cooled

1 large egg

1 teaspoon vanilla extract

½ cup buttermilk (or substitute with milk + 1 tablespoon vinegar)

1 cup fresh blueberries (or frozen, if not in season)

2 tablespoons lemon juice (freshly squeezed)

Optional: powdered sugar for dusting

Instructions

Preheat your oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Make sure all ingredients are well combined.

Combine wet ingredients: In a separate bowl, combine the melted butter, egg, vanilla extract, buttermilk, and lemon juice. Whisk until smooth.

Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined, taking care not to overmix; it's okay if the batter is a little lumpy.

Add blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.

Fill muffin tins: Spoon the batter into the prepared muffin tins, filling each cup about ¾ full.

Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve: Once cooled, you can dust them with powdered sugar for an extra touch of sweetness, if desired. Enjoy your delightful Lemon Blueberry Breakfast Muffins warm or at room temperature!

Prep Time, Total Time, Servings:

15 minutes | 30 minutes | 12 muffins