LEMON BLUEBERRY MUFFINS
Lemon Blueberry Muffins are a light, fluffy and incredibly delightful breakfast or snack. This blueberry muffins recipe creates the most soft, delicious and flavorful muffins you have ever tasted.
Servings: 15 muffins
Calories: 198kcal
Ingredients
- 1 ½ cups fresh blueberries
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 TBSP lemon zest
- 1 tsp fresh lemon juice
Topping
- 3-4 TBSP coarse raw sugar
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- Prep: Start by getting the oven preheating to 375 degrees F. Then, line a muffinpan with paper or silicon cups, and lightly spray each cup with cooking spray.
- Also, place the blueberries in colander and rinse well, set aside. Next, wash the lemon well, I like to spray it with vinegar and scrub it. Proceed to zest the lemon into a small bowl. I used a medium sized lemon and zested the whole thing and used all of it, between the batter and the topping. Set it aside for later use.
- Batter: In a large mixing bowl, cream together the butter and sugar. Then, add the eggs, beating in one at a time. After that, stir in the vanilla extract. Now, in a separate small bowl, combine the flour, baking powder, and salt, stir to combine. Then proceed to gradually add in the dry ingredients to the wet ones, mixing lightly as you go. The batter will be the consistency of as oft frosting, more of a whipped look than a pourable batter.
- Next, add in the milk and mix lightly, just until combined, do not overmix. After that, cut the lemon in half and squeeze out 2 teaspoons of juice. Carefully fold in washed blueberries, lemon zest and the lemon juice. Fold these ingredients into the batter.
- Topping: In the small bowl where the remaining teaspoon of lemon zest remains, add in the coarse sugar and 1 tsp lemon juice. Stir to combine.
- Bake: Proceed to fill each muffin cup about 3/4 of the way full. This recipe will make about 12-15 muffins, depending on how full you fill the muffin cups. Next, top each muffin with a spoonful of the lemon sugar topping.
- Place the muffins in the preheated oven and bake for 22- 25 minutes, until the tops are golden brown. Let the muffins cool for 5-10 minutes in the pan. Serve immediately and enjoy!
Notes
Lemon Blueberry Muffins are a light, fluffy and incredibly delightful breakfast or snack. This blueberry muffins recipe creates the most soft, delicious and flavorful muffins you have ever tasted.
Nutrition
Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 139mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg