MEYER LEMON BLUEBERRY MUFFINS

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Meyer Lemon Blueberry Muffins image

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!

Provided by Jeanne Collins

Categories     Other Breakfast

Time 50m

Number Of Ingredients 10

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

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C)). Line a 12 muffin pan with paper liners.
  • 2. 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.
  • 3. Evenly distribute amongst the 12 muffin cups and bake at 350 degrees F (175 degrees C) for 30 minutes.

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