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Moist and Delicious Lemon Blueberry Muffins for Breakfast Bliss
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack for turning simple ingredients into something special, because we all deserve to enjoy delicious meals without breaking the bank. Trust me, these muffins are the answer to your busy mornings and tight schedules. Only 5 ingredients! Heavenly flavors meet simplicity in this quick and easy recipe that guarantees delight in every bite!
What Makes This Special
- Only 5 ingredients!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 cup of fresh or frozen blueberries
- 1 lemon for zest and juice
- 2 cups of all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
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Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Create a lemon zest by grating the lemon peel, then juice the lemon and set both aside.
- In a large mixing bowl, combine flour and sugar, then create a well in the center.
- Pour milk, lemon juice, and lemon zest into the well and mix until just combined.
- Gently fold in the blueberries, being careful not to burst them.
- Spoon the batter evenly into the muffin cups, filling them about three-quarters full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
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Keeping it Real
- These muffins are perfect for those mornings when you’re racing against time.
- Bake extra and freeze them for a fast and tasty breakfast option later on.
- Spending a Sunday afternoon baking can double as a moment to catch up on some extra side gigs!
