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sweetEasyAmerican

Mini Blueberry Lemon Muffins

Tender lemon-scented muffins bursting with fresh blueberries

⏱️ Prep: 15min🍳 Cook: 18min⏰ Total: 33min👥 Serves: 24🌡️ room_temp
✓ vegetarian
⚠️ Contains: 🌾 Gluten, 🥛 Dairy, 🥚 Egg

Ingredients

  • 2 cupsall-purpose flour
  • 0.75 cupsugar
  • 2 tspbaking powder
  • 0.5 tspsalt
  • 0.33 cupvegetable oil
  • 1egg
  • 1 cupmilk
  • 2 tbsplemon zest
  • 2 tbsplemon juice
  • 1.5 cupsfresh blueberries
  • 2 tbspturbinado sugar(for topping)

📝 Make Ahead

Best served same day. Store in airtight container at room temperature.

Instructions

  1. Preheat oven to 375°F and grease 24-cup mini muffin tin
  2. Whisk flour, sugar, baking powder, and salt in large bowl
  3. Whisk oil, egg, milk, lemon zest, and lemon juice in separate bowl
  4. Add wet ingredients to dry and stir until just combined
  5. Toss blueberries with 1 tablespoon flour, then fold into batter
  6. Divide batter among muffin cups
  7. Sprinkle tops with turbinado sugar
  8. Bake 15-18 minutes until golden and toothpick comes out clean
  9. Cool in pan 5 minutes before removing

💡 Pro Tips

Tossing blueberries in flour helps prevent them from sinking. Don't overmix or muffins will be tough. Fill cups almost full - mini muffins should have nice domed tops. Fresh berries are worth it; frozen will work but may bleed more color.

📜 History

Blueberry muffins are an American classic that became a commercial success in the 20th century. The addition of lemon brightens the flavor and prevents the berries from tasting flat. Mini muffins are perfect for brunch parties where guests are sampling many dishes.

🍸 Pairs Well With

Also pairs well with:

mimosachampagnecoffeebellini