Lemon Zest Blueberry Muffins

Enjoy the perfect balance of tart lemon and sweet blueberries with these moist and fluffy Lemon Zest Blueberry Muffins, an irresistible treat for breakfast or brunch.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 tablespoon lemon zest

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour

Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Stir in the vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Gradually add the dry ingredients to the creamed mixture, alternating with milk, until just combined.

7. Gently fold in the lemon zest and blueberries tossed in 1 tablespoon of flour to prevent sinking.

8. Divide the batter evenly among the muffin cups.

9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

10. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating

To reheat, warm in a preheated 300°F oven for 5-7 minutes or microwave on medium power for 20-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.