Lemon Blueberry Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings

Author Pam - For the Love of Cooking

1¾ cups all-purpose flour
¾ cup + 2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 cup of frozen blueberries, plus a few extras for the top of each muffin **Don't let them thaw, or your batter will be purple
2 large eggs room temperature
½ cup milk
¼ cup vegetable oil
Zest of 2 small lemons
¼ cup fresh lemon juice
Raw cane sugar for sprinkling over the top of each muffin before baking

Preheat the oven to 375 degrees. Coat a muffin tray with baking spray.
In a medium bowl, mix the flour, sugar, baking powder, and salt. Stir in the blueberries.
In another bowl, whisk the eggs with the milk, oil, lemon zest, and lemon juice.
Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin tray, then top with additional blueberries and a sprinkling of raw sugar.
Bake for about 20-23 minutes, or until a tester inserted in the center of a muffin comes out clean.
Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool slightly.
Serve warm, slathered in butter. Enjoy.