Lemon Blueberry Muffins
These light and sweet muffins are the perfect summer treat and only take 30 minutes to make!
Servings: 12 muffins
Calories: 253kcal
Ingredients
- 1 ¼ cups white flour
- 1 ¼ cups whole wheat flour
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- ½ cup salted butter melted and cooled
- 1 cup sugar
- 2 large eggs lightly beaten
- ¾ cup milk I used 2%
- zest and juice from one large lemon
- 1 ½ cups fresh blueberries
- powdered sugar for garnish
Instructions
- Preheat oven to 425F and line a 12 cup muffin baking pan.
- In a large bowl, whisk together both flours, baking powder, and baking soda.. Set aside.
- In a medium bowl, whisk the melted butter with the sugar, eggs, milk, lemon zest and lemon juice until well mixed.
- Add the wet ingredients to the dry ingredients with a spatula and combine until moistened. Fold in the blueberries until just incorporated.
- Divide the batter into the 12 muffin cups, and bake for 5 minutes at 425F. Keeping muffins in the oven and reduce the heat to 375F. Bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing from pan. Dust with powdered sugar before serving.
Nutrition
Calories: 253kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 177mg | Potassium: 204mg | Fiber: 2g | Sugar: 19g | Vitamin A: 310IU | Vitamin C: 1.8mg | Calcium: 74mg | Iron: 1.3mg