LEMON BLUEBERRY MUFFINS

We are a huge fan of blueberry muffins at our house; usually a dozen muffins only lasts us through breakfast! I’m willing Spring to come early around here so I thought I’d add some lemon to my favorite muffin recipe. We’ll see if it works! In my mind, Springtime and lemon just go together. At any rate, these muffins are delicious- especially the lemon-sugar mixture on top.

Lemon Blueberry Muffins

Ingredients:

•  1 1/2 cups fresh blueberries
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 TBSP lemon zest
• 1 tsp fresh lemon juice

Topping:

• 3-4 TBSP coarse raw sugar
• 1 heaping tsp lemon zest
• 1 tsp fresh lemon juice

Directions:

1. Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray.
2. Place blueberries in colander. Rinse well and set aside.
3. Wash lemon well- I like to spray it with vinegar and scrub it. Zest your lemon into a small bowl. I had a medium sized lemon and I zested the whole thing- and used all of it. Set aside.
4. In a mixing bowl, cream butter and sugar. Add eggs, beating in one at a time. Stir in vanilla. Add dry ingredients gradually, mixing lightly as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
5. Add milk and mix lightly. Do not beat.
6. Cut lemon in half and squeeze out 2 tsp of juice.
7. Carefully fold in blueberries and lemon zest & juice. Fold into batter.
8. In the small bowl where the lemon zest remains, add in coarse sugar and 1 tsp lemon juice. Stir to combine.
9. Fill muffin cups 3/4 full. This batter will make 12-15 muffins, depending on how full you fill the muffin cups. {I like mine full!}
10. Top each muffin with lemon sugar.
11. Bake for 22- 25 minutes, until tops are golden brown. ENJOY!

Do you have a zester? I used bargain store versions for a while but recently got this zester from Crisp Cooking. It’s SO MUCH BETTER! I had no idea!

LEMON BLUEBERRY MUFFINS

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 -15

Author: Jessica & Nellie

Ingredients

• 1 1/2 cups fresh blueberries
• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 TBSP lemon zest
• 1 tsp fresh lemon juice
• Topping:
• 3-4 TBSP coarse raw sugar
• 1 heaping tsp lemon zest
• 1 tsp fresh lemon juice

Instructions

• Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray.
• Place blueberries in colander. Rinse well and set aside.
• Wash lemon well- I like to spray it with vinegar and scrub it. Zest your lemon into a small bowl. I had a medium sized lemon and I zested the whole thing- and used all of it. Set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, beating in one at a time. Stir in vanilla. Add dry ingredients gradually, mixing lightly as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
• Add milk and mix lightly. Do not beat.
• Cut lemon in half and squeeze out 2 tsp of juice.
• Carefully fold in blueberries and lemon zest & juice. Fold into batter.
• In the small bowl where the lemon zest remains, add in coarse sugar and 1 tsp lemon juice. Stir to combine.
• Fill muffin cups 3/4 full. This batter will make 12-15 muffins, depending on how full you fill the muffin cups. {I like mine full!}
• Top each muffin with lemon sugar.
• Bake for 22- 25 minutes, until tops are golden brown. ENJOY!

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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