Description
Delicious blueberry muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1/2 cup butter (at room temperature)
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (at room temperature)
- 2 cups fresh blueberries (tossed in 1 teaspoon all-purpose flour)
- sugar (for topping)
Instructions
- Preheat oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners. Set aside.
- Transfer the butter and sugar to the bowl of a stand mixer and beat until light and fluffy, approximately 2 minutes. Mix in the lemon zest.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry mixture to the creamed mixture alternating with the milk – do not overmix.
- In a separate bowl toss the blueberries in 1-2 teaspoons all-purpose flour. Gently fold blueberries into the muffin batter.
- Fill muffin liners with the prepared batter. Sprinkle the tops of the muffins with sugar, if desired.
- Bake at 425 degrees F for 5 minutes before reducing temperature to 375 degrees F and baking for an additional 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove muffins from the tin and allow to cool before serving.
Notes
- Ensure butter and eggs are at room temperature for best results.
- Using a scoop helps to evenly distribute the batter in muffin liners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg