If you couldn't tell, I'm loving lemon this season. It just so happens that Nikki told me lemon blueberry is one of her favorites, so I shipped some of these to her for her special day... and ate the rest myself.
Just kidding. Michael really did help.
Kind of.
Ingredients:
- 1/2 C butter (1 stick), softened
- 1 C sugar (can lesson to 2/3 or 3/4 if desired)
- 1 tbsp of lemon juice OR 1/2 lemon, juiced
- zest of 1 lemon
- 7 tbsp milk
- 2 tsp vanilla
- 1 tsp lemon extract (optional)
- 2 eggs
- 2 C + 3 tbsp unbleached, all purpose flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1 C of fresh blueberries
Directions:
- Preheat your oven to 350 and prepare a muffin pan with liners/cooking spray.
- In a small bowl, toss blueberries with 3 tbsp of flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
- With a handheld or standing mixer, blend your butter and sugar. Add your lemon juice, zest, milk, vanilla, lemon extracted, and eggs. Continue mixing until smooth.
- Fold in your dry ingredients (either pre-mixed or not...I like to save dishes). Make sure you just use 2 C of flour, you already used the 3 tbsp!
- Carefully stir in your blueberries.
- Fill muffin cups with about 1/4 C of mixture.
- Bake for 18 to 22 minutes (depending on your oven), and check with a toothpick to make sure it comes out clean before removing to cooling rack. Recipe makes about 15 muffins.
Recipe adapted from Gimme Some Oven.
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