Half-Sweet Lemon Blueberry Muffins
Light, moist muffins with exactly half the sugar of traditional recipes, balanced by bright lemon and ripe blueberries. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, sea salt 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 120 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.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup granulated sugar
- 3 tbsp (melted) unsalted butter
- 1 large egg
- 1 tsp fresh lemon zest
- 1 cup blueberries
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Whisk 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp sea salt in a large bowl.
- Step 2: In another bowl, mix 1/4 cup granulated sugar, 3 tbsp melted butter, 1 large egg, and 1 tsp lemon zest until smooth.
- Step 3: Fold wet ingredients into dry until just combined, then gently fold in 1 cup blueberries until evenly distributed. Do not overmix.
