Lemon Blueberry Muffins
Alison: That Which Nourishes
Recipe type: Muffins, Bread
Serves: 12 muffins
- ⅓ c. butter
- 1 c. sugar
- 1 egg
- ¼ c. fresh lemon juice
- 1½ c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- ½ c. milk
- The zest of 2 lemons
- 1¼ c. blueberries
- Preheat oven to 375.
- Zest and juice two lemons.
- Mix butter and sugar well.
- Beat in egg.
- Add lemon juice and mix.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add to the butter/sugar mixture alternately with ½ c. milk. Do not over-mix.
- Toss 2 T. flour into 1¼ c. frozen blueberries.
- Fold in all but 1 tsp. lemon zest as well as blueberries into the batter.
- Using a medium scoop, fill greased muffin tins about ¾ full and sprinkle with the remaining 1 tsp. lemon zest.
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool in pans for 5-10 minutes and then move to a wire rack to finish cooling.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/lemon-blueberry-muffins/
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