blueberry and lemon muffins

Name: Blueberry and Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: 2 cup(s) unbleached white flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 4 tablespoon(s) butter, melted; 1/3 cup(s) sugar; 1 large egg; 1 teaspoon(s) vanilla extract; 1 cup(s) milk; 1 small lemon zest and juice; 2 cup(s) blueberries, fresh or frozen; - for glaze:; 1 tablespoon(s) sugar; - juice from 1/2 lemon

46 Pinches 2 Photos

ALEKSANDRA B.

Chicago, IL

Updated on Mar 7, 2014

Delicious!

Rate

prep time 15 Min

cook time 20 Min

method Convection Oven

yield 16 serving(s)

Ingredients

2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons butter, melted
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk
1 small lemon zest and juice
2 cups blueberries, fresh or frozen
- for glaze:
1 tablespoon sugar
- juice from 1/2 lemon

How To Make blueberry and lemon muffins

Step 1

Sift the flour, add baking powder, and salt.Set aside.

Step 2

Beat the egg, sugar, vanilla extract with an electric mixer attachment until fluffy.
Step 3

Alternatively add milk and the flour mixture. Add lemon juice and zest.
Step 4

Gently mix in blueberries.Fill each cup in the cupcake pan up to 2/3 full.
Step 5

Bake in 425 F preheat oven for 20- 25 minutes.
Step 6

Mix the lemon juice and sugar until the sugar dissolves. Brush the muffins with the glaze.
Step 7

Enjoy with a cup of coffee!
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