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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees F (175 degrees C)).
Line a 12 muffin pan with paper liners.
2Sift 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.
3Evenly 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