Zingy Lemon Blueberry Muffins
In the delightful world of baking, there’s a recipe that never fails to brighten mornings and bring smiles to faces – Zingy Lemon Blueberry Muffins. Imagine the zesty aroma of lemons merging harmoniously with the sweetness of blueberries, creating a symphony of flavors that dance on your taste buds. These muffins are not just a treat for your senses; they are an experience in every bite.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 2 lemons
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Gently fold in the blueberries and lemon zest.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Yield: 12 muffins
Zingy Lemon Blueberry Muffins are a burst of citrusy and fruity goodness in every bite. Perfectly moist and incredibly flavorful, these muffins are a must-have for breakfast or brunch.
Nutritional Information (per serving):
Make your mornings brighter and your taste buds happier with these delightful Zingy Lemon Blueberry Muffins. Whether enjoyed with a hot cup of coffee or shared with loved ones, these muffins are a true delight. Happy baking!