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