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Lemon Blueberry Muffins: 12 Sunshine Bites

Lemon blueberry muffins
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Enjoy these bright and moist lemon blueberry muffins, a perfect balance of sweet berries and zesty lemon. They’re easy to make and a delightful treat for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the milk, lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the fresh blueberries. Be careful not to overmix.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can sprinkle a little extra lemon zest on top before baking.
  • If you don’t have fresh blueberries, frozen ones work too, but don’t thaw them before adding to the batter.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/lemon-blueberry-muffins/