These delicious, moist blueberry muffins are perfect for breakfast or a sweet snack any time of day. With a hint of lemon and warming spices, they’re packed with flavor, and the fresh blueberries add a burst of juicy goodness in every bite. Let’s get baking!
Ingredients
| Flour | 2 | Cups |
| Baking Powder | 3/4 | Teaspoons |
| Baking Soda | 1/4 | Teaspoons |
| Salt | 1/4 | Teaspoons |
| Vegetable oil | 1 | tablespoon |
| Applesauce | 1/3 | cup |
| Granulated sugar | 1/2 | cup |
| Honey | 1 | tablespoon |
| Eggs | 2 | |
| Lemon zest | 1 | teaspoon |
| Lemon juice | 1 | tablespoon |
| Vanilla extract | 1 | teaspoon |
| Cardamom | 1 | teaspoon |
| Nutmeg | 1/4 | teaspoon |
| Fresh blueberries | 1 | cup |
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and nutmeg.
- In a separate bowl, mix the vegetable oil, applesauce, granulated sugar, and honey until well combined.
- Add the eggs, lemon zest, lemon juice, and vanilla extract to the wet ingredients, and whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the fresh blueberries carefully, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
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