Lemon blueberry muffins - A delicious breakfast or brunch option that's perfect for spring and summer.

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Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup whole milk
  • 1 cup fresh blueberries
  • Additional sugar for topping (optional)

Directions:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, lemon juice and zest.
  5. Add the dry ingredients to the butter mixture in 3 parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the blueberries.
  7. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  8. Sprinkle additional sugar on top of the muffins (optional).
  9. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  10. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
  11. Transfer the muffins to a wire rack to cool completely.
  12. Serve warm and enjoy your delicious lemon blueberry muffins! Note: You can add some streusel topping or crumb topping to make it more delicious.

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