Five-Ingredient Lemon Blueberry Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick and tender muffins bursting with fresh blueberries and bright lemon zest, made with just five simple ingredients for an effortless treat. This American-inspired recipe, ready in about 32 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 12 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, and 2 tsp baking powder.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 cup whole milk, 1/3 cup vegetable oil, and 1 tbsp lemon zest until smooth and combined.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently just until moistened; do not overmix. Fold in 1 cup fresh blueberries carefully.
  4. Step 4: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 20-22 minutes until muffins are golden and a toothpick inserted in the center comes out clean.
  5. Step 5: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Related recipes