Tangy Lemon Blueberry Muffins
Experience the perfect balance of tangy lemon and sweet blueberries in these moist muffins, ideal for any brunch spread or breakfast treat.
Prep time: 15 minutesCook time: 25 minutesServes: 12
Ingredients
1 cup blueberries
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup milk
1 tablespoon lemon zest
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
Instructions
1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
4. In another bowl, sift together the flour, baking powder, and salt.
5. Gradually add the flour mixture to the wet ingredients alternately with the milk, starting and ending with the flour mixture.
6. Gently fold in the blueberries.
7. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
8. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Reheating
To reheat, thaw frozen muffins at room temperature and warm in a 300°F oven for 5-10 minutes.
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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.
