Lemon Blueberry Muffins

Blueberry muffins are one of the most beloved classic desserts or breakfast indulgence. We’ve added a hint of zesty citrus to our recipe that makes all the flavors really pop! Lemon Blueberry Muffins are prefect to make for a kids party, holiday breakfast, or anytime treat!

Even better, make a batch and freeze them for a quick breakfast or snack on-the-go!

Lemon Blueberry Muffins Ingredients

• 2 Cups flour
• 1 Tsp baking powder
• ¼ Cup lemon juice
• ½ Cup butter
• ¾ Cup sugar
• 2 Eggs
• ½ Cup milk
• ½ Cup blueberries

Kitchen tools you might find useful:

• KitchenAid stand mixer
• Non-slip mixing bowls
• Reusable non-stick silicon baking cups
• Muffin pan

How to make Lemon Blueberry Muffins

Preheat oven to 400°F.

In a bowl, mix softened butter, sugar, and lemon juice until well combined.

Incorporate eggs one by one, then add one cup flour and mix. Slowly add the remaining flour and baking powder and mix until no lumps are left.

Gently fold in the blueberries by hand with a large spoon.

Add muffin liners to a muffin tray and pour the batter into each of them. (We’re loving these silicon baking cups because they’re non-stick and reusable!)

Bake for 20 minutes at 400°F. Remove from the oven and allow to cool for about 5 minutes before serving.

MAKE-AHEAD TIP: These can be stored for up to a month in the freezer for an easy breakfast/snack that reheats in seconds! Simply wrap individual muffins in plastic and place in a large freezer bag.

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Lemon Blueberry Muffins

Ingredients

• 2 Cups flour
• 1 Tsp baking powder
• ¼ Cup lemon juice
• ½ Cup butter
• ¾ Cup sugar
• 2 Eggs
• ½ Cup milk
• ½ Cup blueberries

Instructions

1. Preheat oven to 400°F.
2. In a bowl, mix softened butter, sugar, and lemon juice until well combined.
3. Incorporate eggs one by one, then add one cup flour and mix. Slowly add the remaining flour and mix until no lumps are left.
4. Gently fold in the blueberries by hand with a large spoon.
5. Add muffin liners to a muffin tray and pour the batter into each of them.
6. Bake for 20 minutes at 400°F. Remove from the oven and allow to cool for about 5 minutes before serving.

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