Blueberry-Lemon Muffins – a delicious recipe with blueberries, flour, sugar, baking powder, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse blueberries and let drain.
2
In a bowl, combine flour, sugar, baking powder, and salt. Beat egg to blend with oil, then ass milk and peel and pour into flour mixture. Stir just until the dry ingredients are evenly moistened (batter will be stiff). Gently mix in the blueberries
3
Spoon batter evenly into greased or paper lined 2- or 2.5-inch muffin cups, filling about 3/4 full. Bake in a 375 oven until golden, about 20 minutes.
4
Turn muffins on their sides in pan to cool slightly. Serve warm, or cool completely. To store overnight, wrap airtight. To store longer, freeze, then thaw unwrapped. To reheat, set muffin on a pan. Bake, uncovered in a 350 oven until warm through, about 5 minutes.
575
kcal
Calories
19
g
Fat
92
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup blueberries, 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, and more.
Yes, Blueberry-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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