Lemon blueberry muffins

Description

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.

 

  • 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
  1. PREHEAT oven to 375°F.
  2. PREPARE a 12-cup muffin pan by buttering, coating with cooking spray, or by lining with paper liners.
  3. PLACE blueberries into a small bowl.
  4. ADD 1 tablespoon flour.
  5. TOSS blueberry mixture gently until berries are lightly coated with flour.
  6. SET ASIDE blueberries.
  7. PLACE remaining flour into a medium bowl.
  8. ADD baking powder and salt.
  9. MIX to combine ingredients.
  10. SET ASIDE flour mixture.
  11. PLACE sugar into a large bowl and butter.
  12. BEAT with an electric mixer for about 3 minutes or until mixture is light and fluffy.
  13. ADD eggs.
  14. BEAT to incorporate ingredients.
  15. ADD lemon zest, poppy seeds, and vanilla.
  16. BEAT to incorporate ingredients.
  17. ADD one-third of flour mixture.
  18. BEAT just until incorporated. Do not over mix.
  19. ADD half of milk.
  20. BEAT just until incorporated. Do not over mix.
  21. ADD half of remaining flour mixture.
  22. BEAT just until incorporated. Do not over mix.
  23. ADD remaining milk.
  24. BEAT just until incorporated. Do not over mix.
  25. ADD remaining flour mixture.
  26. BEAT just until incorporated. Do not over mix.
  27. ADD blueberries.
  28. FOLD batter gently to incorporate berries AND be careful not to break berries open.
  29. DIVIDE batter evenly between muffin cups.
  30. BAKE for about 25 minutes or until muffins are golden and a toothpick inserted in center muffin comes out clean.
  31. COOL in pan 5 minutes.
  32. REMOVE muffins from pan.
  33. SERVE warm OR ALLOW to cool completely on wire rack.
Serving Size:

1 muffin

Calories 207.20
Total Fat 8.78 g
Saturated Fat 5.10 g
Cholesterol 56.51 mg
Sodium 395.09 mg
Total Carbohydrates 28.64 g
Dietary Fiber 0.88 g
Sugar 14.24 g
Protein 3.23 g