Description
Tender muffins studded with plump blueberries soak up bright lemon juice and zest, offering a fluffy crumb and a lively citrus pop in each warm, morning bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°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 egg, milk, melted butter, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss blueberries in a little flour before mixing to prevent sinking.
- You can use frozen blueberries without thawing to avoid bleeding.
- Adjust sugar amount to suit your taste for sweetness.
- Store muffins in an airtight container at room temperature for up to 2 days.