Description
Deliciously moist and easy-to-make lemon blueberry muffins that are bursting with flavor, perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°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, mix the melted butter, milk, eggs, lemon zest, and lemon juice until well combined.
- Combine the wet and dry ingredients, folding gently until mixed.
- Gently fold in the blueberries.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
Notes
Store muffins at room temperature for up to 3 days or freeze for up to 3 months.