meyer lemon blueberry muffins
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!
prep time
20 Min
cook time
30 Min
method
Bake
yield
8-12 serving(s)
Ingredients
- 1/2 cup butter, softened
- 2 cups all purpose flour
- 1 1/4 cups sugar
- 2 - eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries, fresh
- - lemon zest, grated
- 1/4 cup lemon juice, fresh
How To Make meyer lemon blueberry muffins
-
Step 1Preheat oven to 350 degrees F (175 degrees C)). Line a 12 muffin pan with paper liners.
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Step 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.
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Step 3Evenly distribute amongst the 12 muffin cups and bake at 350 degrees F (175 degrees C) for 30 minutes.
- 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!
Discover More
Category:
Other Breakfast
Category:
Muffins
Tag:
#For Kids
Diet:
Vegetarian
Method:
Bake
Culture:
American
Ingredient:
Flour
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