Blueberry Lemon Muffins

  • Yield: 12 servings


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