Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: In another bowl, mix together the vegetable oil, egg, alcohol-free vanilla extract, and lemon zest. Stir until fully combined.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Step 5: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly before serving.
Notes
- To keep your Lemon Blueberry Muffins fresh, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm treat, reheat the muffins in the microwave for about 10-15 seconds or pop them in a toaster oven until just warmed through to restore their fluffy texture.
- Serve your muffins with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness that complements the tartness of the lemon and blueberries.
- For best results, avoid overmixing the batter when combining wet and dry ingredients, as this helps keep your muffins light and airy; a few lumps are perfectly fine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 10g