Description
These Moist Blueberry Muffins are tender, flavorful, and perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, but do not thaw)
- Zest of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin pan.
- Mix dry ingredients in one bowl.
- Combine wet ingredients in another bowl, then blend.
- Mix dry and wet ingredients together gently.
- Fold in fresh blueberries.
- Fill muffin tins and bake for 18-20 minutes.
- Cool before serving.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 200 per muffin
- Sodium: 180 mg
- Protein: 3 g