Lemon Blueberry Muffins

All Recipes, Breads | September 2, 2020 | By

Fluffy, soft and delicious Lemon Blueberry Muffins! This recipe works with both fresh and frozen blueberries for a delicious treat any time of year.

Can I change this recipe?

We personally wouldn’t mess with the base of the recipe (unless you’re feeling experimental!). Here are a few ideas to enhance the recipe:

  1. Top with AP Cinnamon-Vanilla French Toast Sugar halfway through baking.
  2. Drizzle with a fresh lemon glaze! Mix together 1 cup C & H Powdered Sugar (#1151) with 2-3 tsp lemon juice.
  3. Add a streusel topping! Find an easy recipe here.

Try these!

lemon blueberry muffins

Fluffy, soft and delicious Lemon Blueberry Muffins! This recipe works with both fresh and frozen blueberries.

Lemon Blueberry Muffins

Ingredients:

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Line 16 muffin cups with Standard Wax Baking Cups (#1646).
  3. Sift flour, baking powder, baking soda, and salt together in a bowl.
  4. Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended.
  5. Fold in the flour mixture until batter is just moistened.
  6. Fold in blueberries; avoid overmixing because batter will turn purple.
  7. Divide mixture between muffin cups, then bake for 15-20 minutes, or until a toothpick comes out of the center clean.

Recipe from: Catalog #9, 2020.

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