Blueberry Lemon Muffins

  • Yield 12 servings

These delicious muffins, with sweet blueberries and tart lemon, are a great start to the day.


2 2/3 cups cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup sugar
2 -- eggs
1 cup whole milk
2/3 cup cooking oil
1 teaspoon vanilla extract
-- zest of 2 lemons
-- juice of 1 lemon
1 1/2 cups blueberries


  1. Preheat oven to 375F. Grease and sugar the cups of a 12-cup muffin tin.

In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine and set aside. In a small bowl, whisk the eggs, milk, cooking oil, vanilla, lemon juice and lemon zest. 

  3. Combine blueberries with 3 tablespoons flour mixture. Combine remaining flour mixture and egg mixture; stir just until combined.
  4. Fold in blueberries. Spoon batter into the prepared muffin tin.
  5. Bake the muffins on a rack in the middle position of the oven for 20 minutes or until they are golden brown on top.



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