1 tbsp. grated lemon zest
2 1/2 cups all-purpose flour
1 tbsp. baking powder
2 lightly beaten eggs
1 cup milk
1/2 cup unsalted butter, melted
1 tsp. lemon juice
2 cup fresh or thawed frozen blueberries
Preheat the oven to 400F. In a medium bowl, stir the sugar, lemon zest, flour and baking powder with a spoon or whisk. In a large bowl, beat the eggs, milk, butter and lemon juice with an electric mixer on low-medium speed for about 1 minute. Add the dry ingredients and blueberries, stir gently until the blueberries are just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.
*Serve these muffins warm with a glass of lemon iced tea for a sweet treat, quick snack, or breakfast bite.*
Makes approximately 12 muffins
>>Remember to check the bottom of the page for great gluten-free and lactose free recipe substitutions to make these delicious muffins suit your dietary needs!<<
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