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Blueberry Lemon Muffins

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These Blueberry Lemon Muffins are moist, tender, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch or tapioca starch
  • 2 1/2 cups unbleached all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • zest of 1 organic lemon
  • 1 1/2 cups non-fat milk or milk of choice
  • 1/3 cup butter, melted or margarine or neutral tasting oil
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 2 tablespoons dark brown sugar (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, combine flour, 2/3 cup sugar, baking powder, and salt. Mix with a wire whisk.
  3. Wash and dry lemon, use a fine grater and zest the lemon peel directly into the flour mixture and mix.
  4. Add milk, melted butter, and vanilla extract to the flour mixture. Stir until almost combined.
  5. Juice the lemon and add the juice to the flour mixture, stirring until almost combined.
  6. Add the blueberries and gently fold them in while scraping the bowl to incorporate any remaining flour.
  7. Spoon 2 heaping tablespoons into each muffin liner and then evenly distribute remaining batter and blueberries (about 3 tablespoons per muffin).
  8. Sprinkle 1/2 teaspoon of brown sugar over each muffin (optional).
  9. Bake for 25 minutes, or until a skewer inserted into the center comes out clean.

Notes

For extra flavor, toss blueberries with 1 tablespoon flour before adding to batter. Muffins can be stored in an airtight container for up to 3 days. For a glaze, mix powdered sugar with lemon juice and drizzle over cooled muffins.

Nutrition

Find it online: https://www.receipster.com/blueberry-lemon-muffins-2/

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