Bake soft, buttery blueberry muffins in just 30 minutes — perfect for breakfast or snacks!

– All-purpose flour 2 cups 🥣

– Granulated sugar 3/4 cup 🍬

– Baking powder 2 tsp 🧂

– Salt 1/2 tsp 🧂

– Milk 1 cup 🥛

– Egg 1 large 🥚

– Butter, melted 1/3 cup 🧈

– Vanilla extract 1 tsp 🍶

– Fresh blueberries 1 cup 🫐

– Lemon zest 1 tsp 🍋

1 Preheat oven to 200°C (400°F) and place paper liners in a 12‑cup muffin tin.

2 Whisk flour, sugar, baking powder and salt in a large bowl.

3 In another bowl whisk milk, egg, melted butter and vanilla until combined.

4 Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.

5 Fold in blueberries and lemon zest gently.

6 Divide batter evenly among the 12 muffin cups.

7 Bake for 18–22 minutes until golden and a toothpick comes out clean.

8 Cool in the tin 5 minutes then transfer to a wire rack to cool completely.