I made muffins this morning. Very blueberry and very lemon muffins! Something about spring always makes me want lemon. It just adds a special tart freshness, especially in muffins–blueberry muffins!
My very favorite way to make blueberry muffins includes real (not from the bottle!) lemon juice, fresh-grated lemon zest, and extra blueberries. Because what’s the point of a blueberry muffin if it’s not chock full of berries?
How to make Very Blueberry and Lemon Muffins:
1 3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoon lemon zest
1 cup fresh blueberries
extra sugar and lemon zest for the tops
Combine the flour, sugar, baking powder, and salt in a mixing bowl. Add the egg, milk, butter, lemon juice, and zest.
Stir to combine–the batter should be lumpy. Don’t mix it too hard. Muffin batter doesn’t like that. Gently fold in blueberries. Lightly grease muffin cups or use paper liners. Fill each cup about 2/3 to 3/4 full. This should make 12 muffins. Sprinkle extra sugar and lemon zest on the tops.
Bake at 400-degrees for about 20 minutes or until golden.
I like these blueberry muffins so much, I eat them with ice cream sometimes for dessert. Because why not?