Meyer Lemon Blueberry Muffins

Jeanne Collins

By
@jeannekc

I modified my Fresh Raspberry muffin recipe one afternoon when I had blueberries and no raspberries on hand! I love the taste of lemons and blueberries together!


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Serves:

8-12

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
butter, softened
2 c
all purpose flour
1 1/4 c
sugar
2
eggs
1/2 c
milk
2 tsp
baking powder
1/2 tsp
salt
1 1/2 c
blueberries, fresh
lemon zest, grated
1/4 c
lemon juice, fresh

Directions Step-By-Step

1
Preheat oven to 350 degrees F (175 degrees C)).
Line a 12 muffin pan with paper liners.
2
Sift flour, baking powder, and salt together and set aside.
Cream butter and sugar until light and fluffy.
Add eggs and beat well.
Add milk.
Zest a small Meyer lemon and add to mixture.
Squeeze lemon juice in to mixture.
Add flour mixture and beat until just combined.
Stir in blueberries.
3
Evenly distribute amongst the 12 muffin cups and bake at 350 degrees F (175 degrees C) for 30 minutes.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids