Lemon Blueberry Muffins
So about a month ago, we had a birthday in the family and my husband went to go get a card from the grocery store. I asked him to pick up some blueberries while he was out because I wanted to do some baking. He came home with the biggest container of blueberries I have ever seen... but he left the card at the store (after paying for it!!). We didn't have time to go get another card because we were already late, so I had to scramble and make an ugly envelope with a note scrawled on it from a piece of scrapbook paper. It's the thought that counts, right?
Anyway, at least I got to start developing recipes with all those fresh blueberries! One of the recipes I worked on was lemon blueberry muffins. It took me several tries to get them just right, but finally I can share the recipe. These muffins are so good with an afternoon tea, or as a breakfast on the go. They are moist and packed full of juicy blueberries and have a perfect tangy lemon kick.
These muffins are easy to make, and use very basic ingredients. With the batter coming together in just 10 minutes, these will quickly become a staple in your house. A trick I use in making all my muffins is to cook them really high at 425 F for the first 5 minutes, then turn it down to 350 F for the remainder of the cooking time. This helps them rise up and get the perfect dome on top! These muffins also freeze really well, you just need 30 seconds or so in the microwave to reheat them from frozen. I sometimes make a double batch just to keep some in my freezer!
Lemon Blueberry Muffins
- 1 3/4 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest (about 2 lemons)
- 2 eggs
- 1/3 cup lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup blueberries
- Preheat oven to 425 F, grease or line a 12 muffin tin
- In a small bowl, stir together flour, baking powder, baking soda and salt; set aside
- In a large bowl, cream together butter, sugar, and lemon zest
- Add eggs, vanilla, and lemon juice and beat well
- Add the flour mixture to the butter mixture in several small additions, stirring well after each one
- Stir in the milk and mix until thoroughly combined
- Fold the blueberries into the batter
- Divide batter evenly into 12 in the prepared muffin tin
- Bake for 5 minutes in preheated oven, then turn oven down to 350 and continue baking for an additional 10-12 minutes, or until toothpick inserted into center comes out clean
- Cool muffins in pan 5-10 minutes, then finish cooling
- Fresh or frozen blueberries work well in this recipe, but frozen will dye the batter blue!