Meyer Lemon Blueberry Muffins

Name: Meyer Lemon Blueberry Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-12
Cuisine: American
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

By Jeanne Collins
@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 vote5

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
Add Ingredients to Grocery List

How to Make Meyer Lemon Blueberry Muffins

Step-by-Step

Preheat oven to 350 degrees F (175 degrees C)).
Line a 12 muffin pan with paper liners.
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.
Evenly distribute amongst the 12 muffin cups and bake at 350 degrees F (175 degrees C) for 30 minutes.