Lemon Blueberry Muffins

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2 cups flour
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 blueberries


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.


18 muffins

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Very tasty

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