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Lemon Blueberry Muffins

Photo Credit
Felix Furo/shutterstock
The Editors
Yield
18 muffins
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
River Bend Farm, Williamstown, Massachusetts
Sources
Yankee's B&B and Inn Directory
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When blueberry season is in full swing you’ll find us in our kitchens whipping up batch after batch of these mouth-watering Lemon Blueberry Muffins! These breakfast treats are not overly sweet and just the right amount of tart. Make several dozen and freeze what you can’t eat—you’ll thank us later.

Ingredients
2 cups all-purpose flour, divided
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2 eggs, slightly beaten
3 tablespoons grated lemon zest
1-1/2 cups milk
1/2 cup (1 stick) butter, melted
2 cups fresh or frozen and slightly thawed blueberries
Instructions

Preheat oven to 375 degrees F. Grease muffin pans or line with papers.

In a bowl, combine 1-1/2 cups of flour, baking powder, salt, cinnamon, and sugar. Add eggs, lemon zest, milk, and butter, stirring only enough to dampen the flour; batter will be lumpy.

In a separate bowl and working quickly, combine remaining 1/2 cup of flour and blueberries and toss to coat. Gently stir them into batter. Spoon batter into muffin cups, filling each 2/3 full. Bake for 30 to 35 minutes.

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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Steve Cosby (not verified)

5 years 7 months ago

Very tasty recipe, reminds me of what my wife used to make before she left me and took the kids.