Description
Deliciously fluffy muffins bursting with sweet blueberries and a zesty hint of lemon, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Optional: ½ teaspoon cinnamon or ¼ cup chopped nuts
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- Combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk together the egg, buttermilk, vegetable oil, vanilla extract, and lemon zest in another bowl.
- Pour the wet mixture into the dry ingredients and gently fold together.
- Fold in the fresh blueberries.
- Spoon the batter into the prepared muffin tins, filling them about two-thirds full.
- Bake for about 18–20 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For healthier alternatives, consider substituting half of the all-purpose flour with whole wheat flour or using natural sweeteners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg