Blueberry Lemon Muffin Recipe: Easy, Moist, and Delicious
Servings: 12
Calories: 210kcal
These egg-free, nut-free blueberry lemon muffins are easy to make and delicious to share with friends. I also included some muffin baking tips.
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Ingredients
- 2 cups fresh blueberries
- 2 teaspoons cornstarch or tapioca starch
- 2 1/2 cups unbleached all purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- zest of 1 organic lemon
- 1 1/2 cup non-fat milk or milk of choice
- 1/3 cup butter, melted or margarine or neutral tasting oil
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice juice of 1 lemon
- 2 tablespoon dark brown sugar optional topping
Instructions
- Preheat oven to 350 °F.
- Line a 12 cup muffin tin with parchment paper liners, set aside.
- Wash blueberries and dry with a paper towel, place in a medium sized bowl and sprinkle with 2 teaspoons of corn starch, gently stir to coat the blueberries with cornstarch, and set aside.
- In a large mixing bowl, combine flour, 2/3 cup sugar, baking powder, and salt and mix with a wire whisk.
- Wash and dry lemon, use a fine grater and zest the lemon peel directly into the flour mixture and mix.
- Add milk, melted butter, and vanilla extract to the flour mixture.
- Juice the lemon and add the juice to the flour mixture and stir until almost combined.
- Add the blueberries and gently fold them in while scraping the bowl to incorporate any remaining flour.
- Spoon 2 heaping tablespoons into each muffin liner and then evenly distribute remaining batter and blueberries (about 3 tablespoons per muffin).
- Sprinkle 1/2 teaspoon of brown sugar over each muffin (optional).
- Bake for 25 minutes (check for doneness by poking the center of the muffin with a skewer; should come out clean)
Nutrition
Calories: 210kcal