Lemon Blueberry Muffins
With the perfect combination of tart and sweet, these Lemon Blueberry muffins are THE thing to make when you’re craving something sweet but not too sweet.
Ingredients
- 2 cups all-purpose flour regular or gluten free
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice about 1/2 lemon
- 1 stick butter (I used plant butter)
- 2 large eggs
- 2/3 cup milk plant or cow
- 1 cup blueberries
Instructions
- Preheat oven to 400°F and line a muffin tray with paper liners. Set aside.
- Combine the flour, baking powder, and salt in a small bowl. Set aside.
- In a larger bowl, combine the sugar, lemon zest and lemon juice and stir to combine. Add in butter and beat until it becomes fluffy (about 4 minutes). Beat in eggs one at a time.
- Alternate adding the flour and milk in small batches (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
- With a spoon or spatula, fold in blueberries.
- Divide batter evenly between the muffin wells. Optional: add a few extra blueberries on top of each muffin and sprinkle with sugar.
- Bake for 20-23 minutes or until muffins are springy to the touch.
- Allow the muffins to cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
Notes
I use plant (soy, almond, or Ripple pea protein) milks in all my recipes. Feel free to use your preferred kind, including cow milks. All work in this recipe.
I’ve also made these with both regular and gluten-free all purpose flours. Both turn out great.