Lemon Blueberry Muffins Recipe
These lemon blueberry muffins are the perfect treat for a bite first thing in the morning.
Here's a tip: To make sure blueberries distribute evenly in batter, toss with 1 to 2 teaspoons flour to coat before folding into batter, this will prevent blueberries from dropping to bottom of muffins when baking.
Prep Time:
20 minutes
Cook Time:
25 minutes
Serves:
12 Muffins
Perfect for:
Afternoon Snacks
Packable Snacks
Park Picnics
Ingredients
- 1 3/4 Cups plus 1 tablespoon all-purpose flour, divided
- 2 Teaspoons baking powder
- 1/2 Tsp. salt
- 1/2 Cup (1 stick) unsalted butter, softened
- 3/4 Cup sugar
- 2 Teaspoons grated lemon zest
- 2 Teaspoons poppy seeds
- 1 Tsp. vanilla extract
- 1/3 Cup whole milk
- 1 1/2 Packages (6 ounces each) Driscoll's Blueberries
- 2 large eggs
Directions
- PREHEAT oven to 375°F.
- PREPARE a 12-cup muffin pan by buttering, coating with cooking spray, or by lining with paper liners.
- PLACE blueberries into a small bowl.
- ADD 1 tablespoon flour.
- TOSS blueberry mixture gently until berries are lightly coated with flour.
- SET ASIDE blueberries.
- PLACE remaining flour into a medium bowl.
- ADD baking powder and salt.
- MIX to combine ingredients.
- SET ASIDE flour mixture.
- PLACE sugar into a large bowl and butter.
- BEAT with an electric mixer for about 3 minutes or until mixture is light and fluffy.
- ADD eggs.
- BEAT to incorporate ingredients.
- ADD lemon zest, poppy seeds, and vanilla.
- BEAT to incorporate ingredients.
- ADD one-third of flour mixture.
- BEAT just until incorporated. Do not over mix.
- ADD half of milk.
- BEAT just until incorporated. Do not over mix.
- ADD half of remaining flour mixture.
- BEAT just until incorporated. Do not over mix.
- ADD remaining milk.
- BEAT just until incorporated. Do not over mix.
- ADD remaining flour mixture.
- BEAT just until incorporated. Do not over mix.
- ADD blueberries.
- FOLD batter gently to incorporate berries AND be careful not to break berries open.
- DIVIDE batter evenly between muffin cups.
- BAKE for about 25 minutes or until muffins are golden and a toothpick inserted in center muffin comes out clean.
- COOL in pan 5 minutes.
- REMOVE muffins from pan.
- SERVE warm OR ALLOW to cool completely on wire rack.
- Watch the video!
