Lemon-Blueberry Muffin
Lemon-Blueberry Muffin
Decadent and tender, this Lemon-Blueberry Muffin is balanced with sweetness and tartness of the blueberries and lemon.
Ingredients
- ½ cup unsalted butter; softened
- 1 cup white granulated sugar
- 2 eggs
- ½ cup 2% milk
- 2 tsp grated lemon peel
- 2 Tbsp lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Using a mixer, cream butter, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in milk, lemon juice, and peel.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture just until moistened. Fold in blueberries.
- Line the cupcake pan with paper muffin cups and fill the cups three-fourths full.
- Bake for 25-30 minutes or until a toothpick inserted in the muffin comes out clean.
- Transfer muffins to a wire rack and cool for five minutes. Enjoy!
Notes
- For a lactose-free variation of this recipe, use coconut oil or vegetable oil instead of butter.
- Use coconut milk to substitute milk.
- The same measurement can be used for substitution.
