Easy Freezer-Friendly Mini Blueberry Muffins with Lemon Zest
These mini blueberry muffins with lemon zest are quick, easy, and freezer-friendly, perfect for busy mornings or last-minute treats. They offer a bright, fresh flavor with a tender crumb and are ideal for portion control.
- Prep Time: 21 minutes
- Cook Time: 15-18 minutes
- Total Time: 36-39 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup (65g) granulated sugar
- ¼ cup (55g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 1 cup (150g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your mini muffin pan or line with mini paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- In another bowl, whisk the melted and cooled butter, egg, milk, vanilla extract, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined, leaving some streaks of flour.
- Toss the blueberries in a little flour and carefully fold them into the batter.
- Fill each mini muffin cup about 2/3 full using a small spoon or cookie scoop.
- Bake for 15-18 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, enjoy immediately or freeze in an airtight container for up to 3 months. Reheat in a toaster oven or microwave for about 20 seconds.
Notes
Do not overmix the batter to avoid tough muffins. Toss blueberries in flour before folding to prevent sinking. For extra lemon flavor, add ½ teaspoon lemon juice to wet ingredients. If muffins brown too quickly, tent with foil halfway through baking. Freeze cooled muffins in airtight containers for up to 3 months. Reheat wrapped in a damp paper towel for best moisture retention.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90110
- Sugar: 6
- Sodium: 90
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: blueberry muffins, mini muffins, lemon zest, freezer-friendly, quick breakfast, easy muffins, gluten-free option, dairy-free option