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Blueberry Muffins

blueberry muffins

Almost all blueberry muffins are tasty, but these are extra delicious.  They have a few things that set them apart from your average blueberry muffin.  First, the recipe uses butter instead of oil like most muffins, and I always think butter is better.  Then they are very slightly lemon flavored.  You know, just a touch, not enough to be a lemon muffin, but enough to compliment the blueberries perfectly.  And, lastly, they are sprinkled with sugar just before baking, giving them nice crunchy, sweet, tops.  Hope you enjoy!

 

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Blueberry Muffins

  • Author: Michelle Hilton of From Calculus to Cupcakes
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x

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Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter melted
  • 1 egg
  • 1 egg yolk
  • 1 cup milk
  • 2 tsps. lemon zest
  • 1 Tbsp. lemon juice
  • 1 1/2 cups blueberries

Instructions

  1. Preheat oven to 375 degrees.
  2. Line the cups of a 12 cup muffin pan with paper liners.
  3. Whisk together sugar, butter, egg, egg yolk, milk, lemon juice, and lemon zest.
  4. Whisk in baking powder, baking soda, and salt, whisking until well combined.
  5. Stir in flour, stirring just until moistened.
  6. Fold in blueberries.
  7. Fill muffin cups 2/3 to 3/4 of the way full.
  8. Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.

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About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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