Simple Blueberry Lemon Muffins
Ah. What’s better than blueberry muffins? Blueberry-lemon muffins of course. Here is the recipe as promised. Got it off the Food Network and tweaked it a little bit. Hope you all had a great week! Make yourselves some muffins this weekend and indulge. You deserve it. It’s even sweeter with some country music playing in the background (Ok maybe not for you).
Happy Friday everyone!
Blueberry Lemon Muffins
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar plus more for sprinkling on top of the muffins
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- 1/8 teaspoon grated nutmeg
- 1/2 cup unsalted butter
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- juice of half of a lemon
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and dried
Preheat oven to 425 degrees F.
Whisk flour, sugar, baking powder, salt, and nutmeg together in a bowl; set aside.
Melt butter in microwave, about 30 seconds. Whisk the milk, eggs, lemon zest, lemon juice, and vanilla with the butter.
Pour wet ingredients into your dry ingredients, then stir with a wooden spoon until moistened but still lumpy. Do not overmix. Gently stir in the blueberries. Divide the batter evenly into lined muffin pan and sprinkle the tops generously with sugar.
Bake muffins in the oven. Immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Serve warm or at room temperature.
Adapted from the Food Network.