Lemon Blueberry Muffins
Lemon Blueberry Muffins are sweet and tangy and a delicious option for breakfast or snack. They are perfect for freezing so you always have muffins on hand!
Servings: 12 muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1 cup unsalted butter at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 3 tablespoons milk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon loosely packed lemon zest
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with baking cups or grease with nonstick cooking spray.
- In a small mixing bowl, whisk together flour, salt and baking powder . Set aside.
- In a large mixing bowl, beat sugar and butter together for two minutes, until nice and fluffy.
- Add in eggs, one at a time, and mix until combined.
- Mix in vanilla.
- Stir lemon juice and milk together then pour into the butter mixture and stir together a wooden spoon.
- Mix in flour mixture, stirring until just combined. Batter will be slightly lumpy do not overmix or your muffins will be very dense.
- Gently fold in blueberries and lemon zest.
- Divide batter among 12 muffins cups, filling 3/4 full.
- Bake at 350 degrees for 18-20 minutes or until tops are just beginning to brown and a toothpick inserted into the center comes out clean.
Notes
Here is a great pro tip for you! To keep blueberries from sinking into your Lemon Blueberry Muffin batter, toss them in a little bit of the flour from the recipe, just enough to give them a light coating. Then fold the flour-coated blueberries into the batter when the recipe calls for them.
Nutrition
Calories: 278kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 63mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 530IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.2mg
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