Lemon-Blueberry Muffins
Lemon-Blueberry Muffins offer a delightful blend of tart lemon and sweet blueberries, perfect for breakfast or snack, appealing to fruit and citrus lovers alike.
Ingredients
Instructions
- Sift together flour, 1/4 cup sugar, baking powder, and salt into a bowl.
- Make a well in the center of the dry ingredients.
- Combine milk, egg, and oil.
- Add all at once to the dry ingredients; stir quickly, just until all ingredients are moistened.
- Toss blueberries with 2 tablespoons sugar; gently stir into batter, along with lemon peel.
- Fill 2 1/2-inch muffin pans 2/3 full.
- Bake in a 400°F oven for 25 to 30 minutes.
- While muffins are still warm, dip tops in melted butter, then in a little sugar.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have salad oil, vegetable oil can be used as a substitute. To ensure the muffins are fluffy, avoid over-mixing the batter after adding the wet ingredients. You can also use other fruits like raspberries or chopped strawberries in place of blueberries for a different twist.
Serving Suggestions
Serve these Lemon-Blueberry Muffins warm with a pat of butter for breakfast or as a snack. They pair beautifully with a cup of tea or coffee. For a delightful brunch spread, consider serving them alongside the Orange-Pineapple Dessert for a refreshing complement to the muffins.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Blueberry Muffins contains roughly 434 calories, with 4g protein, 46g carbohydrates, and 26g fat. It is a good source of calcium (15% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just make sure to defrost and drain them before adding to the batter. This will prevent excess moisture from affecting the muffins' texture.
How can I make these muffins healthier?
You can substitute whole wheat flour for half of the all-purpose flour for added nutrition. Additionally, reduce the sugar to 2 tablespoons and use unsweetened applesauce instead of salad oil to lower calories while keeping the muffins moist.
What can I serve with these muffins?
These muffins are versatile and can be served with yogurt or fresh fruit for a complete breakfast. They also make a great addition to a brunch menu, pairing well with dishes like a frittata or fruit salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).