Blueberry-Lemon Muffins Recipe

Name: Blueberry-Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1/2 c. sugar; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1 to 2 tsp. grated lemon peel; 1 egg, beaten; 3/4 c. milk; 1/3 c. cooking oil; 1 c. blueberries; 2 Tbsp. butter, melted

Servings: persons

1
Preheat oven to 400u00b0.
2
Lightly grease or place paper liner in twelve 2 1/2-inch muffin cups.
3
In medium bowl, stir together the flour, sugar, baking powder and salt and stir in grated lemon peel.
4
In large bowl, beat egg with milk and oil; add flour mixture, stirring just to combine ingredients.
5
Be careful not to beat batter too much.
6
It should have a few lumps.
7
Toss blueberries with 2 tablespoons sugar; fold the blueberries into batter.
8
Spoon the batter into paper liners, filling them 2/3 full.
9
Bake the muffins in the 400u00b0 oven for 20 to 25 minutes or until wooden toothpick comes out clean.
10
While muffins are still warm, dump the tops in melted butter and remaining sugar.

833

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 c. flour, 1/2 c. sugar, 2 1/2 tsp. baking powder, 3/4 tsp. salt, and more.

Yes, Blueberry-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Lemon Muffins

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