Lemon Blueberry Muffins

by jerseygirl on July 15, 2015 · 3 comments

lemon blueberry muffinsToday I will be packing so tomorrow I can head on a plane to the Food and Wine Conference which starts on Friday in Orlando. I can’t wait as I know there is one great weekend ahead of me.  As usual, I waited until the last minute to get a hair cut and pedicure which I will be headed to shortly. But I thought I’d get one short and sweet post in.

muffins blueberry lemon

To me, muffins are the perfect summer comfort food. I made these last week for a friend that is sick and it was just what she wanted. They are light, sweet and perfect with a cup of coffee or tea. Blueberries are plentiful in Jersey right now. Paired with lemon, these muffins are the perfect summer baked treat. Don’t be afraid to fill up the muffin tins. These muffins have nice tops like the ones you see in bakeries. They are crunchy on the outside but soft and moist on the inside. Today is a cloudy,thunderstorm filled day so I might whip up a batch of these this afternoon.

If you want to get a glimpse of my weekend and see all the great food and wine I will be consuming, take a peek at my Instagram page. Have a great weekend everyone!

summer blueberry muffins

Lemon Blueberry Muffins
Author: 
Recipe type: muffins
Cuisine: Breakfast/ snack
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These light and sweet muffins are the perfect summer treat!
Ingredients
  • 1¼ cups white flour
  • 1¼ cups whole wheat flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • ½ cup salted butter, melted and cooled
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • ¾ cup milk (I used 2%)
  • zest and juice from one large lemon
  • 1½ cups fresh blueberries
  • powdered sugar, for garnish
Instructions
  1. Preheat oven to 425F and line a 12 cup muffin baking pan.
  2. In a large bowl, whisk together both flours, baking powder, and baking soda.. Set aside.
  3. In a medium bowl, whisk the melted butter with the sugar, eggs, milk, lemon zest and lemon juice until well mixed.
  4. Add the wet ingredients to the dry ingredients with a spatula and combine until moistened. Fold in the blueberries until just incorporated.
  5. Divide the batter into the 12 muffin cups, and bake for 5 minutes at 425F. Keeping muffins in the oven and reduce the heat to 375F. Bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes before removing from pan. Dust with powdered sugar before serving.

 

{ 3 comments }

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