Lemon Blueberry Muffins
This lemon blueberry muffin recipe is light, moist, bursting with blueberries, and encrusted with refreshing lemon sugar.
Servings 24
Calories 152kcal
Ingredients
- 3 cups flour
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 1½ tsp salt
- 2 cups Blueberries
- 2 eggs
- ¾ cup milk
- 9 tbsp butter-melted
- 1 tbsp lemon zest
- ½ cup lemon juice (fresh-squeezed)
- 2 tsp lemon juice
Lemon Sugar Topping
- ¼ cup granulated sugar
- 1½ tsp lemon zest
Instructions
- Preheat oven to 375 degrees.
- Sift flour (remove one tablespoon), baking powder, soda, sugar, and salt in a large bowl.
- Using a colander to sort and rinse fresh blueberries.
- Transfer the blueberries to a small bowl and add the tablespoon of the reserved flour. Gently mix to coat the berries with the flour. Set aside.
- Whisk together eggs, milk, melted butter, lemon zest, and lemon juice in a medium bowl.
- Stir just until moistened. Then gently fold the blueberries into the batter with a spatula.
- Line a muffin tin with muffin liners, then fill the muffin liners using a muffin scoop.
- Transfer the muffin tin to a 375-degree F oven and bake for 18 minutes or until an inserted toothpick comes out clean.
- Place out pan on a wire cooling rack for 10 minutes before removing the muffins.
Lemon Sugar Topping
- Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 286mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg