Homemade Lemon blueberry muffins
Homemade Lemon blueberry muffins are soft and delicious. The fresh lemon zest enhances the blueberry flavor for a great treat.
- 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
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 ½ teaspoons vanilla extract
- 6 ounces fresh or frozen blueberries about 1 cup frozen blueberries
Preheat oven to 400º F
In a large bowl whisk flour, sugar, baking powder and salt,
Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a ½ cup of milk).
Add vanilla and lemon zest and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide the batter between the muffin cups filling about ½ full.
Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes
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