Lemon Blueberry Muffins
Homemade Lemon blueberry muffins are soft and delicious. The fresh lemon zest enhances the blueberry flavor for a great treat.
Servings: 12
Cost: $4.75 Recipe, $0.40 per Serving
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar plus 1 tablespoon for muffin tops
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
- 6 ounces fresh or frozen blueberries about 1 cup frozen blueberries
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
- In a large bowl, whisk together 1½ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
- In a large measuring cup, add ? cup vegetable oil and 1 large egg. Add enough milk so the liquid reaches the 1-cup mark (approximately ? to ½ cup milk total).
- Add 1½ tsp vanilla extract and 1 Tbsp lemon zest to the measuring cup and whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a fork until just combined. Do not overmix. The batter will be thick.
- Fold in 6 oz blueberries (about 1 cup) using a spatula or spoon.
- Divide the batter evenly among the 12 muffin cups, filling each about halfway full.
- Sprinkle the remaining 1 Tbsp granulated sugar evenly over the tops of the muffins.
- Bake for 15–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
