Jul 22
Lemon-Blueberry Muffins4 Comments

muffin (1 of 1)

During the school year, I always try and sleep to the last possible minute. This means eating breakfast when I arrive at work prior to the kiddies arriving. Throughout the school year, I stick to a Chobani yogurt with a snack of fruit in the mid-morning. When summer rolls around though I like to change it up with my breakfast routine. Lately I have been enjoying making some dishes that I can’t normally enjoy during the school year. I decided to make some muffins with some leftover blueberries I had in the fridge. As I mentioned before I really like blueberries baked in things, but not necessarily on their own. I have been working on this and trying to embrace them more on their own.

I have been seeing many recipes with the combination of blueberry and lemon lately, it intrigued me. I stumbled upon this recipe while googling, and immediately knew this was the muffin that I wanted to make. I thought they were light and refreshing with a tart sweetness. They were incredibly moist and flavorful, I can’t wait to bake these up again for some overnight guests!

Lemon-Blueberry Muffins
(Printable Recipe)
Yield: 12 muffins

1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice

What you’ll do:
Preheat the oven to 375°. Line a standard 12-cup muffin pan with papers. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries and coat with the flour mixture. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.

Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature. Once thoroughly cooled, store in an airtight container to keep fresh.

Source: Food & Wine

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4 Responses to Lemon-Blueberry Muffins

  1. These look delicious Krissy! I just made lemon-blueberry bread, my favorite combination! :)

  2. These look beautiful :) Lemon/blueberry really is the most delightful combination and your muffins most certainly look like they do it justice!

  3. Vikas Mel says:

    That look delicious ,Yummy.i would love to have one..

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