Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for greasing)
- ½ cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, egg, lemon juice, lemon zest, vanilla extract, and melted butter.
- Pour wet ingredients into dry ingredients and stir gently just until combined.
- Fold in blueberries. If using frozen, do not thaw.
- Divide batter evenly into muffin tin, filling each cup about ¾ full.
- Bake for 12–15 minutes, until set and a toothpick comes out clean.
- Cool briefly, then transfer to a wire rack and enjoy.
Notes
- Perfect for meal prep. Freeze leftovers and reheat in the microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American