Quick Baked 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.

Tender muffins bursting with fresh blueberries and a bright lemon zest make for a quick and satisfying breakfast or dessert. 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
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 2 tsp baking powder until evenly mixed.
  3. Step 3: In a separate bowl, whisk 1 large egg, 1/2 cup whole milk, and 1/3 cup melted unsalted butter until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix.
  5. Step 5: Fold in 1 cup fresh blueberries and 1 tbsp lemon zest carefully to distribute without breaking berries.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 20-22 minutes until the tops are golden and a toothpick inserted into a muffin comes out clean. Cool for 5 minutes before serving.

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