Lemon Blueberry Muffins
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:
- Top with AP Cinnamon-Vanilla French Toast Sugar halfway through baking.
- Drizzle with a fresh lemon glaze! Mix together 1 cup C & H Powdered Sugar (#1151) with 2-3 tsp lemon juice.
- Add a streusel topping! Find an easy recipe here.
Try these!
Fluffy, soft and delicious Lemon Blueberry Muffins! This recipe works with both fresh and frozen blueberries.
Lemon Blueberry Muffins
Ingredients:
- 3¼ cup Lehi Roller Mills Unbleached Bread Flour (#2285)
- 4 tsp Clabber Girl Baking Powder (#2847)
- 1 tsp Clabber Girl Baking Soda (#2848)
- ½ tsp Regal Fine Sea Salt (#1146)
- 1 1/3 cup C & H Granulated Sugar (#1632)
- 1¼ cup milk
- 1 cup sour cream
- ½ cup Kirkland Salted Sweet Cream Butter (#1723), melted
- 2 large eggs
- 1 Tbsp lemon zest
- 1 tsp lemon juice
- 1½ cup Wyman’s Wild Blueberries (#1218)
Instructions:
- Preheat the oven to 350 degrees F.
- Line 16 muffin cups with Standard Wax Baking Cups (#1646).
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended.
- Fold in the flour mixture until batter is just moistened.
- Fold in blueberries; avoid overmixing because batter will turn purple.
- 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.
Comments
- Gluten Free Peanut Butter Banana Muffins - Alisons Pantry Delicious Living Blog - […] Lemon Blueberry Muffins […]