Description
Light and fluffy muffins bursting with juicy blueberries and zesty lemon, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk (whole, skim, or almond)
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
For a variation, try using lime zest instead of lemon or adding nuts for extra crunch.