Blueberry Lemon Muffins

Blueberry Lemon Muffins

AuthorJulie

Loaded, Crunchy-Topped Blueberry Muffins

1/2 cup butter, at room temp
1 cup sugar
grated zest of half a lemon (optional)
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or (3/4 cup thin yogurt)
1 cup fresh or frozen blueberries (or dump in as many as you like)
sugar, for sprinkling (optional)

1

Preheat the oven to 375F. In a large bowl, beat the butter and sugar (with the lemon zest, if you're using it) until pale and fluffy. Beat in the eggs and vanilla.

2

Add half the flour along with the baking powder and salt and stir just until combined; stir in the milk, then the remaining flour along with the berries, still frozen if they began that way.

3

Divide the thick batter between 12 paper-lined muffin cups, filling them full; if you like, sprinkle the tops with sugar. Bake for 20-25 minutes, or until golden and springy to the touch. Serve warm.

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Ingredients

 1/2 cup butter, at room temp
 1 cup sugar
 grated zest of half a lemon (optional)
 2 large eggs
 1 tsp. vanilla
 2 cups all-purpose flour
 2 tsp. baking powder
 1/4 tsp. salt
 1/2 cup milk or (3/4 cup thin yogurt)
 1 cup fresh or frozen blueberries (or dump in as many as you like)
 sugar, for sprinkling (optional)

Directions

1

Preheat the oven to 375F. In a large bowl, beat the butter and sugar (with the lemon zest, if you're using it) until pale and fluffy. Beat in the eggs and vanilla.

2

Add half the flour along with the baking powder and salt and stir just until combined; stir in the milk, then the remaining flour along with the berries, still frozen if they began that way.

3

Divide the thick batter between 12 paper-lined muffin cups, filling them full; if you like, sprinkle the tops with sugar. Bake for 20-25 minutes, or until golden and springy to the touch. Serve warm.

Blueberry Lemon Muffins
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