We love a good muffin recipe and this one is sure to become a family favorite! It is quick and easy, and what else would you do with all those freshly picked blueberries?!
¼ cup butter, room temperature
1 cup sugar
1 lemon, juice and zest
1 tsp vanilla
1-1/4 cup milk
3 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2-1/2 cups fresh blueberries, tossed with 1 Tbsp flour
1. Preheat oven to 350ºF. Line a regular 12-cup muffin tin with large parchment cups or grease TWO jumbo muffin 6-cup tins.
2. In a large bowl, whisk butter with sugar until light and fluffy. Add lemon juice, zest, eggs, vanilla and milk. Whisk to combine.
3. In a small bowl whisk together flour, baking powder, baking soda and salt. Add into batter and stir until just combined. Fold in blueberries.
4. Divide batter between prepared muffin cups. Bake for 35-40 minutes until tops are lightly brown. Cool.
Note: Before baking, you can sprinkle each cup with raw sugar for a sweet topping.