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Amelia’s Fantastic Blueberry Lemon Muffins: 6 Incredible Bites

Blueberry Lemon Muffins
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Enjoy these delightful Blueberry Lemon Muffins, perfect for a simple baking project or a sweet summer treat. They are moist, flavorful, and easy to make.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees 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.
  3. In a large bowl, cream together the softened butter and 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 zest, and lemon juice.
  6. Add the dry ingredients to the wet ingredients alternately with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the blueberries.
  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 add a simple lemon glaze made with powdered sugar and lemon juice.
  • You can use frozen blueberries, but do not thaw them before adding to the batter.
  • Ensure your butter is truly softened for the best texture.

Nutrition

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