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.
Preheat oven to 375 degrees F. Grease muffin tins well with butter or line with papers.
Set aside ½ cup of the flour. Mix the remaining 1-½ cups of flour, baking powder, salt, cinnamon, and sugar in a large bowl. Add the egg, lemon rind, milk, and butter, stirring only enough to dampen the flour – batter will be lumpy. Working quickly, combined reserved flour with the blueberries and toss to coat. Gently stir them into the batter. Spoon the batter immediately into muffin tins, filling each cup ⅔ full. Top with a few extra blueberries. Bake for 30 to 35 minutes.