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 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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