Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- 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 the vegetable oil, egg, vanilla bean paste, and lemon zest until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; a few lumps are okay.
- Step 5: Fold in the fresh blueberries gently to avoid breaking them.
- Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- Store your Lemon Blueberry Muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer shelf life; just make sure to wrap them well to prevent freezer burn.
- To reheat, simply pop the muffins in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes for that freshly baked taste.
- Serve your muffins with a dollop of whipped cream or a sprinkle of powdered sugar on top for an added touch of sweetness and elegance.
- For best results, use fresh blueberries; if using frozen ones, toss them in a little flour before folding into the batter to prevent sinking and ensure even distribution throughout the muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 10g