Lemon Blueberry Muffins
With the perfect combination of tart and sweet, these Lemon Blueberry muffins are THE thing to make when you’re craving something sweet but not too sweet.
Ingredients:
- 2 cups all-purpose flour regular or gluten free
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice about 1/2 lemon
- 1 stick butter plant butter or unstalted
- 2 large eggs
- 2/3 cup milk plant or cow
- 1 cup blueberries
Instructions:
- Preheat oven to 400°F and line a muffin tray with paper liners. Set aside.
- Add flour, baking powder, and salt to a small bowl and whisk to combine. Set aside.
- In a larger bowl, add the sugar, lemon zest and lemon juice and stir to combine. Add in butter and beat with an hand mixer until it becomes fluffy (about 4 minutes). Beat in eggs one at a time.
- Alternate adding the flour and milk in small batches (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
- With a spoon or spatula, fold in blueberries.
- Divide batter evenly between the muffin wells. Optional: add a few extra blueberries on top of each muffin and sprinkle with sugar.
- Bake for 20-23 minutes or until muffins are springy to the touch.
- Allow the muffins to cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
Notes:
I’ve also made these with both regular and gluten-free all purpose flours. Both turn out great.