Coastal Blueberry Lemon Morning Muffins

Saturday mornings along the coast carry a certain quiet.
The windows are open just enough to let in the salt air, and the light moves slowly across the kitchen table.

These blueberry lemon muffins feel like they belong in that moment —
simple, bright, and softly comforting.
The kind of recipe made barefoot, with coffee nearby and nowhere urgent to be.

A little sweetness.
A hint of citrus.
And the gentle feeling of home beginning before the day does.

🧺 Ingredients

Dry

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt

Wet

• ½ cup melted butter
• 2 eggs
• ¾ cup milk
• 1 tbsp fresh lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla

Fold in

• 1½ cups fresh blueberries

🥄 Instructions

1. Preheat oven to 375°F and line muffin tin.
2. Mix dry ingredients in one bowl.
3. In another bowl whisk butter, eggs, milk, lemon zest, juice, and vanilla.
4. Combine wet + dry gently (do not overmix).
5. Fold in blueberries softly.
6. Fill muffin cups ¾ full.
7. Bake 18–22 minutes until golden.
8. Cool slightly and dust with powdered sugar (optional but aesthetic).