Blueberry Lemon Muffins
Delicious muffins with seasonal blueberries and a hint of lemon. The perfect breakfast, treat, or snack.
Servings: 12 muffins
Ingredients
- ½ cup unsalted butter room temperature
- 1 lemon zested
- ¾ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour divided
- 2 cups fresh blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 2% milk whole or buttermilk also works
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or nonstick cooking spray.
- In a large bowl or in the bowl of a stand mixer, cream the butter with sugar and lemon zest until it is light and fluffy.
- Add in egg and vanilla and mix until combined.
- In a small bowl, toss the blueberries with ¼ cup of flour. Then in a medium bowl, mix together the remaining 1 ¾ flour, baking powder, and salt.
- Add half the flour mixture to the batter and mix. Add the milk and the remaining flour and mix until just incorporated. The batter will be thick.
- Fold in the blueberries with a spatula or wooden spoon.
- Distribute the batter evenly between the 12 muffin cups. Bake for 22-24 minutes or until a toothpick comes out cleanly.
- Remove from oven and let the muffins cool completely in the pan before removing.
Notes
These will keep well in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.