Go Back
–+ servings
Close-up of a blueberry lemon breakfast muffin with fresh blueberries on a plate

Blueberry Lemon Breakfast Muffins

These blueberry lemon muffins are perfect for breakfast or a quick snack. They are light, fluffy, and packed with fresh blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
Add-ins
  • 1 cup fresh blueberries

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, egg, vanilla extract, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 15mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 2mgCalcium: 6mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months.

Tried this recipe?

Let us know how it was!