Lemon Blueberry Muffins
Soft and fluffy, this lemon blueberry muffins recipe is the perfect combination of sweet and tangy. Easy to make and a crowd-pleaser, all picky eaters are guaranteed to devour these lemon blueberry muffins for a yummy afternoon snack or breakfast!
- 1 ¾ cup plain flour
- ½ cup sugar, divided in half
- 2 ½ tsp. baking powder
- ¼ - ¾ tsp. salt
- 1 - 2 tsp. lemon peel, grated
- 1 egg, beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries, rinsed & dried, tossed with 2 Tbsp. of sugar
- 2 Tbsp. butter, melted for topping
Preheat oven to 400º
Grease a 12-cup muffin tin or line each tin with baking liner or parchment paper.
Combine dry ingredients (except for ¼ cup of sugar) in on bowl.
Combine liquid ingredients in a larger bowl.
Add dry ingredients to liquid ingredients and stir together until mixed well.
Fold in blueberries (coated in sugar).
Fill each muffin tin until halfway full with batter.
Bake at 400º for 20-25 minutes.
While muffins are cooking, melt the butter.
And place 2 Tbsp. of sugar in a bowl for dipping.
While the muffins are still warm, dip the top in melted butter, then dip in sugar.