Fluffy, fresh blueberry lemon muffins folks. You’re welcome. Here’s the down low on these muffins. First, so easy—give yourself 10 minutes and you’ll have these scrumptious little guys baking in an oven. Second, uber moist, and fluffy, basically, they way you want your blueberry muffins to be. And lastly, just a little bit zingy, with fresh lemon juice and zest (but not overly lemony, just the right amount–blueberries take center stage).
Batter up.
See. Moist. Loaded with blueberries. Very squish-able.
| Prep Time | 10 minutes |
| Cook Time | 20-22 minutes |
| Servings |
12 muffins
|
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh blueberries washed and patted dry * see my note below if you're using frozen berries
- 1 egg beaten
- 1/4 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- juice of half a lemon
- zest of half a lemon finely grated
Ingredients
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- Preheat oven to 375.
- In a large mixing bowl, combine dry ingredients. Toss in washed and dried blueberries to coat.
- In a smaller mixing bowl, whisk together egg, oil, milk, vanilla, lemon juice and zest.
- Pour wet ingredients into dry and stir until well combined. Spoon into a lined (or well greased) muffin tin and bake at 375 for 20-25 minutes—until the tops are slightly golden and a toothpick inserted comes out clean. Let cool and enjoy!
Makes approximately 12 good sized muffins!
NOTE: If you're using frozen blueberries, I'd recommend added them at the end. So stir your wet ingredients into the dry first. Then using a 1 spoonful or so of flour, coat your frozen berries and gently fold then in - minimal stirring or you'll be eating blue muffins!
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