Description
Delicious and fluffy muffins bursting with the bright flavors of Meyer lemons and juicy blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- Zest and juice of 2 Meyer lemons
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cream the butter: In another bowl, cream your butter until light and fluffy.
- Add eggs and milk: Beat in the eggs one at a time, followed by the milk.
- Combine wet and dry ingredients: Gradually fold the wet ingredients into the dry ingredients until just mixed.
- Incorporate lemon and blueberries: Gently fold in zest and juice of Meyer lemons along with blueberries.
- Spoon into muffin tins: Fill each muffin cup to about 3/4 full.
- Bake: Bake for about 18-20 minutes, or until a toothpick comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
Ensure your eggs and butter are at room temperature for better mixing. Don’t overmix the batter for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Meyer lemon, blueberry muffins, breakfast, baked goods