Lemon Blueberry Muffins

Last weekend, I took the littles blueberry picking. We had so much fun strawberry picking last month. When I saw on FB that there was a blueberry farm a few miles away and decided it would be the perfect Saturday afternoon activity. It was also a gorgeous weekend, so being outdoors was a must!

These two are growing way too fast!

We had a lot of fun. It wasn’t too packed, there was a nice breeze and even a little place for the kids to play when we checked out.  We ended up coming home with two bags full of blueberries. While, I like blueberries in my yogurt, coconut (Greek to be exact) with granola sprinkled on top…I wanted to bake something with the berries we picked.

So this week we ended up making blueberry muffins along with mini blueberry loaves of bread- both of which using the same recipe. Since I had fresh lemons at home, I decided to go with a lemon blueberry combination. The muffins were simple to make. While my littles didn’t quite approve… not big blueberry fans, my neighbors and friends said they were delicious. One friend even said the mini loaf tasted like pound cake.

I will actually be making more this weekend to deliver to teachers as a little we’re in the LAST MONTH OF SCHOOL celebration! If you make these, please let me know how they came out!

Lemon Blueberry Muffins

Print Recipe

Light and fluffy, with just the right amount of tartness.

Servings

24 muffins

Servings 24 muffins

Lemon Blueberry Muffins Print Recipe Light and fluffy, with just the right amount of tartness. Servings 24 muffins Servings 24 muffins

Ingredients

• 1 1/2 cups flour all purpose
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup butter melted
• 1 cup sugar
• 2 large eggs at room temp
• 1 tsp vanilla extract
• 1 medium lemon juiced and zested
• 1/2 cup milk whole
• 1 cup blueberries rinsed & fresh
• 1 TBS flour

Servings: muffins

Instructions

1. Preheat oven to 350.
2. Place muffin liners into muffin pan or spray muffin pan with cooking spray.
3. In a medium bowl, combine flour, baking powder and salt.
4. In a separate bowl, mix together the butter, sugar, eggs, vanilla, milk, lemon zest and lemon juice with an electric mixer.
5. Little by little, add flour mixture to the wet mixture. Mix until completely combined, do not over mix.
6. Toss blueberries in 1 tablespoon of flour, this will keep the blueberries from sinking to the bottom of the muffins.
7. Fold in blueberries to the the muffin mixture.
8. Using a large cookie scoop or spoon, pour batter into muffin tins- filling about 2-3 full.
9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Once baked, allow to cool for a few minutes before moving them to a cooking rack.
11. Cool completely and enjoy!

Share this Recipe

Powered byWP Ultimate Recipe