Nom, Nom, Nom….I just LOVE berry season, don’t you? Whether you eat them plain, in a fruit salad, or incorporated in something else like pancakes, they are simply delightful. I am particularly partial to the flavor combo of lemon + berry. So delightful and refreshing!
I’d like to share my Lemon Blueberry Muffin recipe with you for those on the go times: on the go breakfasts, picnic lunches, or portable snack. It is a nice blueberry muffin with a hint of lemon. If you’d like a stronger lemon flavor, just add some lemon extract.
Lemon Blueberry Muffins
3 1/4 cups whole wheat pastry flour
1 1/3 cup sugar
2 Tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
12 Tbsp butter, melted (1 1/2 sticks)
1 cup milk
1 lemon (zest and juice)
1 tsp vanilla extract
2 cups fresh or frozen blueberries
Preheat your oven to 400 Degrees F. Grease two muffin pans (12 muffins each), I use spray oil.
In a large bowl, combine all your dry ingredients (flour, sugar, baking powder, baking soda, and salt). Mix. Pour in the melted butter and with a mixer, mix to incorporate the butter throughout your dry ingredients. It will look like cornmeal.
Add to your bowl the eggs, milk, lemon zest, lemon juice, and vanilla. Mix until the batter is moistened (it may be lumpy). Fold in your blueberries.
Spoon the batter into your muffin pan (each will be about 2/3 full). Bake for 20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Enjoy!
- This recipe has a subtle lemon flavor. Add 1 tsp of lemon extract if you would like a stronger lemon flavor
- If you use frozen blueberries, do NOT thaw them before using them.
- This recipe makes 24 regular sized muffins. If you only want 1 dozen, cut the recipe in half.
- If you would like to make mini-muffins, cut your baking time to 10-15 minutes.