Lemon-Blueberry Muffins

Breakfast, Dessert, Side dish
Blueberry muffins with a hint of lemon.

Ingredients

  • 1/2 Cup (113g) unsalted butter, room temperature. (or 85g oil)
  • Zest of 1 lemon (I like 2 lemons)
  • 1 cup + 1 Tbsp divided (214g) sugar
  • 1 egg, room temperature
  • 1 Tsp vanilla
  • 2 Cups (256g) all-purpose flour
  • 2 Tsp baking powder
  • 3/4 Tsp table salt
  • 2 Cups blueberries
  • 1/2 Cup milk (any kind)

Directions

  1. Heat oven to 375 degrees F. Grease a 12-cup muffin tin.
  2. Options:
    • If using Butter: Cream butter with lemon zest and 1 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined.
    • If using Oil: Mix zest & oil until combined. Add the egg and vanilla, mix until combined. Add the sugar and mix until combined.
  3. Toss the blueberries with 1/4 cup of flour, then whisk together with the remaining flour with the baking powder and salt.
  4. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick which is OK.
  5. Spoon the batter evenly into the pan, then sprinkle the 1 Tbsp sugar over the top.
  6. Bake for 18-25 minutes. Check with a toothpick for doneness. Let muffins cool 5-7 minutes before serving.

Source: Alexandra Rocks