Description
Delightful muffins combining the zest of Meyer lemons with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 stick unsalted butter, melted
- Zest of 2 Meyer lemons
- 2 large eggs
- 0.75 cup milk or buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or spray with cooking oil.
- In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
- In another bowl, combine melted butter, lemon zest, eggs, and milk. Whisk until mixed.
- Fold the wet mixture into the dry ingredients until just combined. Gently fold in blueberries.
- Distribute the batter evenly into muffin tins, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients for best results. Avoid overmixing the batter to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Meyer lemon, blueberry muffins, breakfast, baking, comfort food