Lemon Blueberry Breakfast Muffins

When it comes to breakfast, few foods capture the imagination quite like muffins. These delightful baked goods are not only portable and easy to prepare, but they also offer a wonderful canvas for a variety of flavors. Among the vast array of muffin options, Zesty Delight Lemon Blueberry Breakfast Muffins stand out as a vibrant and nutritious choice that can brighten any morning. With their combination of zesty lemon and sweet blueberries, these muffins promise a burst of flavor in every bite, making them the perfect accompaniment to your morning coffee or as a wholesome snack throughout the day.

Start your mornings with a burst of flavor from Zesty Delight Lemon Blueberry Breakfast Muffins. These delicious muffins combine the tang of fresh lemon with the sweetness of blueberries, creating a delightful balance that invigorates your breakfast routine. Easy to prepare and perfect for meal prep, they are great for on-the-go mornings or as a wholesome snack. Enjoy the light, fluffy texture and nutritious ingredients that make each bite refreshing and satisfying. Perfect with coffee or as a nutritious treat anytime!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar or lemon juice)

Zest of 1 large lemon

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (you can substitute with frozen, if necessary)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

Whisk the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, salt, and baking soda until well combined.

Mix the Wet Ingredients: In a separate bowl, beat the melted butter, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract together until mixed thoroughly.

Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Fold in the Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tins: Scoop about 1/4 cup of batter into each muffin cup, filling them about 3/4 full. If desired, sprinkle a little extra sugar on top of each muffin for a sweet crust.

Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins