Blueberry Lemon Donut Muffins
These Blueberry Lemon Donut Muffins bring a delightful blend of fresh blueberries and zesty lemon, resulting in a fluffy and moist treat perfect for any time of day.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and egg until blended.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the blueberries and lemon zest.
- Distribute the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients for a fluffier texture. Avoid overmixing to keep muffins light. They can be stored at room temperature for up to 3 days or frozen for longer storage.