Sunshine Blueberry Muffins

Brighten your mornings with these delightful Sunshine Blueberry Muffins—a perfect blend of juicy blueberries, zesty lemon, and a hint of vanilla for a burst of flavor in every bite. Made with pantry staples and fresh ingredients, these tender muffins are delicately sweetened and topped with a sprinkle of turbinado sugar for a subtle crunch. With a prep time of just 15 minutes and a golden bake in under 25, this recipe is a quick, family-friendly treat that’s ideal for breakfast, brunch, or an afternoon snack. Their irresistibly light texture and citrus-kissed aroma will have your kitchen smelling heavenly. Serve them warm or at room temperature, and savor their sunshine-inspired charm!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1.5 cups Fresh blueberries
• 0.5 cups Unsalted butter, melted and slightly cooled
• 0.75 cups Whole milk
• 2 Large eggs
• 1 teaspoons Vanilla extract
• 1 tablespoons Zest of one lemon
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In another bowl, gently toss the blueberries with 2 tablespoons of the dry flour mixture to help prevent them from sinking during baking.

Step 4

In a medium bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth and well combined.

Step 5

Add the wet ingredients into the flour mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; the batter should still be lumpy. Gently fold in the blueberries.

Step 6

Using a spoon or an ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 7

If desired, sprinkle a pinch of turbinado sugar on top of each muffin for added crunch and sweetness.

Step 8

Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature and enjoy these bright, citrusy blueberry muffins!

Nutrition Facts

Serving size	(187.5g)

Amount per serving	% Daily Value*
Calories	113.1

Total Fat 5.9g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 22.0mg	0%
Sodium 659.5mg	0%
Total Carbohydrate 9.0g	0%
Dietary Fiber 0.2g	0%
Total Sugars 8.9g
Protein 6.0g	0%

Vitamin D 80.5IU	0%
Calcium 226.6mg	0%
Iron 0.1mg	0%
Potassium 281.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 21.2%

Carbs: 31.8%