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Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Prep time: 10 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup nonfat milk; 2/3 cup granulated sugar; 1/4 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; Zest of 1 lemon; 1 cup blueberries

2 Ratings

0 Reviews

Prep 10 min
Total 1 hr 15 min
Servings 12

Lemon and blueberry are two flavors that really go well together. Aren’t they? Well, my kids and I thought so. I think you will too.

By Scaron

Updated August 4, 2016

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup nonfat milk
2/3 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 tsp vanilla extract
Zest of 1 lemon
1 cup blueberries

Steps

1

Preheat oven to 375°F. Line 12 muffin cups with muffin papers.
2

Sift together the flour, baking powder and salt in a medium sized bowl.
3

In a large bowl, whisk together the eggs, milk, sugar, butter, vanilla and lemon zest. Add the dry ingredients to the wet ones and whisk to combine until smooth. Stir in the blueberries.
4

Divide the batter evenly between the muffin cups. Place in the oven and cook for 18-20 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
5

Let cool for 15 minutes before eating. Store leftovers in an airtight container.