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Amazing Lemon Blueberry Muffins 2 Ways

Lemon blueberry muffins
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Enjoy these delightful lemon blueberry muffins, a perfect balance of bright citrus and sweet berries, baked with love by Lena, Anya, and Sasha.

Ingredients

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  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 0.5 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1.5 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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 sugar mixed with lemon zest on top of the muffins before baking.
  • If you don’t have fresh blueberries, frozen blueberries can also be used. Just be sure not to thaw them before adding them to the batter.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

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