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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins
- 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
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.
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