Description
Soft, buttery muffins with bright lemon flavor and juicy blueberries, baked with tall golden tops and a tender crumb.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F and line a 12 cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, vanilla, lemon zest, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined.
- Fold in the blueberries carefully.
- Divide the batter evenly into the lined muffin cups, filling each almost to the top.
- Bake for 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool.
- Serve warm or at room temperature.
Notes
- Toss blueberries with 1 tablespoon of the measured flour before folding in to help prevent sinking.
- Stir the batter only until the flour disappears, overmixing can make muffins dense.
- Store in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg