Meyer Lemon Blueberry Muffins

1
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

Add to Grocery List

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

How to Make Meyer Lemon Blueberry Muffins

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.

Printable Recipe Card

About Meyer Lemon Blueberry Muffins

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




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