Lemon Blueberry Muffins – a delicious recipe with flour, sugar, baking powder, salt, blueberries, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0.
2
Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries.
3
In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
4
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.
5
MAKE AHEAD Once thoroughly cooled, the muffins can be kept overnight in an airtight container.
587
kcal
Calories
21
g
Fat
87
g
Carbs
13
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 10 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 3/4 cup plus 2 tablespoons sugar, 2 teaspoons baking powder, 3/4 teaspoon salt, and more.
Yes, Lemon Blueberry 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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