Lemon Blueberry Muffins

Standard

image3

Ingredients:

2 1/2 cups all-purpose flour1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup sugar

2 large eggs, room temperature

1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice

1/4 cup whole milk, room temperature

1 stick unsalted butter, melted and cooled

1 1/4 cups blueberries

image1

Directions:

1.) Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.  
2.) Divide batter evenly between 12 muffin cups (about 1/4 cup to each). Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Recipe adapted from Martha Stewart’s Lemon Blueberry Muffins

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s