Lemon Blueberry Muffins

By Jill Churco, Jill Churco

Published January 03, 2017

(Jill Churco)

I literally make these Lemon Blueberry Muffins once a week and finally managed to write it all down. They're a favorite for brunch or anytime of the day. And the lemon zest (from TWO lemons) adds a tangy fresh flavor.

Cook Time:

Prep Time:

Total Time:

Servings: 4

Ingredients:

4 cup all-purpose flour

1 1/2 cup sugar

4 teaspoon baking powder

1/3 teaspoon salt

1 cup (2 stick) unsalted butter, melted

1 1/2 cup whole milk

2 Large eggs at room temp

1/2 teaspoon vanilla extract

Zest of 2 lemons

1 1/2 teaspoon fresh lemon juice

1 1/2 cup fresh blueberries

Preparation:

Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder,and salt. Add the butter and combine.

In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the ,batter is going to be a little lumpy and that's okay.

Toss the blueberries with the remaining flour in a bowl. Gently fold the floured berries into the batter.

Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 min.

Place pan on a wire rack to cool for 10 minutes. Remove from pan. Serve warm or at room temperature.

URL

https://www.foxnews.com/food-drink/lemon-blueberry-muffins