Lemon blueberry muffins are a simple treat perfect for breakfast, lunch, snacks, and even dessert.
- ⅓ cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- Glaze
- 1½ tablespoons lemon juice
- ½ cup powdered sugar
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl combine butter, sugar, lemon juice, and eggs. Beat until well combined.
- In a separate bowl combine flour, baking powder, and salt.
- Stir half of flour mixture into butter mixture. Stir until combined.
- Stir in milk until combined. Stir in remaining flour just until well combined.
- Fold in blueberries.
- Scoop batter into muffin cups filling ⅔ full.
- Bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
- Let cool on wire rack.
Recipe by Lynn's Kitchen Adventures at https://www.lynnskitchenadventures.com/lemon-blueberry-muffins/
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