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Lemon Blueberry Muffins

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  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 12
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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: Sarah Walker Caron
Updated Aug 4, 2016
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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.

Nutrition Information

No nutrition information available for this recipe
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