Lemon Blueberry Muffins

Light and fluffy muffins bursting with fresh blueberries and bright lemon flavor. These bakery-style muffins have a beautiful golden top and tender crumb. Perfect for breakfast or brunch.

About $2.61 in ingredients per batch at average US grocery prices, or $0.22 per item (12 per batch); 2 of 9 ingredients not priced.

• Prep: 15 minutes
• Cook: 20 minutes
• Makes: 12
• Difficulty: Medium

Ingredients

• 280 g All-Purpose Flour
• 200 g Granulated Sugar
• 10 g Baking Powder
• 5 g Salt
• 240 ml Milk
• 113 g Butter
• 2 Eggs
• 2 Lemon
• 200 g Fresh Blueberries

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, melted butter, eggs, lemon zest, and lemon juice.
4. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
5. Toss blueberries with 1 tablespoon flour to prevent sinking.
6. Gently fold blueberries into batter.
7. Divide batter evenly among muffin cups, filling each about 3/4 full.
8. Sprinkle tops with coarse sugar if desired.
9. Bake for 18-20 minutes until tops are golden and a toothpick comes out clean.
10. Cool in pan for 5 minutes, then transfer to wire rack. Best served warm.

Price this recipe in the free calculator (adds packaging, your time and a margin).