Meyer Lemon Blueberry Muffins
Tender, fluffy muffins filled with juicy blueberries and zesty Meyer lemon for a delightful breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, melted
- Zest of 1 Meyer lemon
- 2 tbsp fresh Meyer lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the egg, milk, melted butter, Meyer lemon zest, and lemon juice in another bowl.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Fold in the blueberries, ensuring they are evenly distributed.
- Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For added texture, try mixing in some chopped nuts or coconut. These muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, blueberry, lemon, breakfast, dessert