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Lemon Blueberry Breakfast Muffin
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Lemon Blueberry Breakfast Muffin
A refreshing and flavorful breakfast treat, these lemon blueberry muffins are perfect for a morning pick-me-up. They're light, fluffy, and packed with the sweetness of blueberries and a hint of citrus from the lemon zest. The lemon and blueberry combination is a classic, and for good reason - it's a match made in heaven. The muffins are topped with a crunchy sugar topping and a sprinkle of lemon zest for added texture and flavor.
Time Cook
20
Level
Beginner
Calories
320
Allergens
Eggs, Dairy, Gluten
Ingredients
2 1/4 cups
All-purpose flour
275 Calories
1 cup
Granulated sugar
770 Calories
2 teaspoons
Baking powder
0 Calories
1/2 teaspoon
Salt
0 Calories
1/2 cup
Unsalted butter, melted
100 Calories
2
Large eggs
140 Calories
1 cup
Milk
170 Calories
1 tablespoon
Freshly squeezed lemon juice
5 Calories
1 teaspoon
Lemon zest
0 Calories
1 cup
Fresh blueberries
85 Calories
2 tablespoons
Granulated sugar (for topping)
30 Calories
Step-by-Step Instructions
1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3
In a large bowl, whisk together melted butter, eggs, milk, lemon juice, and lemon zest.
4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5
Gently fold in the blueberries.
6
Divide the batter evenly among the muffin cups.
7
Sprinkle the tops of the muffins with granulated sugar.
8
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif