Blueberry Lemon Muffins Recipe

These blueberry lemon muffins are easy-to-make and taste delicious! They’re a “moist” muffin with a really nice texture to them. They’re not dry or overly lumpy. Another plus is that they freeze well for later use. Just let them cool, wrap each muffin in plastic wrap and then place in a freezer bag or plastic freezer container. Thaw as needed. Recipe will make approximately 12 muffins.

Blueberry Lemon Muffins Recipe

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 cups frozen blueberries, thawed and rinsed

Preheat oven to 375 degrees F. Line a muffin pan with paper liners or lightly grease the cavities. In this case I used a disposable muffin pan which I lined with paper liners.

In a large mixing bowl sift together the all-purpose flour, baking powder and salt. Set aside.

In a large saucepan melt the butter, stirring constantly over low heat. Stir in the milk, large eggs, lemon zest, and vanilla extract. Heat until warm.

Use a large spoon to make a “well” in the center of your dry ingredients in the first bowl. Pour the wet ingredients into the well. Use a large spoon to stir all ingredients together. The batter should be moistened but with a little bit of lumps. You don’t want to overmix the batter. Stir in the thawed blueberries until well-distributed throughout the batter.

Spoon batter into each muffin cup, filling them 3/4 of the way full. They will rise a little bit during the baking process. If you over-mix them, they won’t rise and will be dense.

Place muffin pan in a 375 degree pre-heated oven and bake for 18-22 minutes. The centers will bounce back when touched and the tops will be slightly browned. Remove from oven and place on a wire rack to cool or serve warm.

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