lemony blueberry muffins
Nice and lemony - a great breakfast muffin. I love that it uses frozen berries, as I stock up on fresh blueberries when they are on sale and I freeze them for recipes just like this one.
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups baking mix
- 3/4 cup natural cane sugar
- 2 lemons, zest only
- 1 stick unsalted butter, cut into 16 pieces
- 1 cup milk
- 1 large egg
- 1 1/2 cups frozen blueberries
- 2 teaspoons natural cane sugar for topping
How To Make lemony blueberry muffins
-
Step 1Preheat oven to 350 degrees F. and prepare a 12-cup muffin tin.
-
Step 2In a large bowl, whisk together the baking mix, sugar, and lemon zest to combine. Add the butter pieces and mix into the baking mix with fingers (or pastry cutter) until you get a sandy-looking mix.
-
Step 3Separately, beat the egg and milk together until mixed well. Add the milk mixture to the flour mix and mix until just combined.
-
Step 4Gently fold in the berries. Fill each muffin cup with 1/3 cup of the batter. Sprinkle the sugar over the top of each. Bake for approximately 30 minutes or until a toothpick, inserted into the middle, comes out clean.
-
Step 5Allow muffins to sit for a few minutes - then transfer to a wire rack to cool. Or you can eat them while warm with a cup of tea or coffee.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes