Lemon Blueberry Muffins Quick and Flavorful Recipe

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 large egg
• 0.5 cups buttermilk
• 0.33 cups vegetable oil
• 1 tablespoon lemon zest (freshly grated)
• 1 teaspoon vanilla extract
• 1 cups fresh blueberries (or frozen)
• 0.25 cups powdered sugar (optional, for glaze)
• 1 tablespoon lemon juice (optional, for glaze)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate large mixing bowl, beat the egg, then add buttermilk, vegetable oil, lemon zest, and vanilla extract. Mix until smooth and well combined.
4. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined; do not over-mix. The batter should be slightly lumpy.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed without breaking them.
6. Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. (Optional) To make a glaze, mix powdered sugar and lemon juice until smooth, then drizzle over cooled muffins.