Blueberry Lemon Muffins
These lightly textured, not too sweet muffins are perfect with your morning coffee or enjoy one for an afternoon snack.
– all-purpose flour – baking soda – sugar – eggs – whole milk – cooking oil – blueberries – lemon zest – butter
I really enjoy these with my morning coffee and I have to say they are one of the best blueberry muffins I’ve ever had.
Grease the cups of a 12-cup muffin tin with butter.
In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine.
In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour.
In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. Fold the blueberries into the batter with a large spatula.
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