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Blueberry Lemon Muffins
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Servings:
12 muffins
Author:
Amanda Wilens
Prep Time:
20 minutes
Cook Time:
26 minutes
Rest time:
20 minutes
Total Time:
1 hour, 6 minutes
Course:
Breakfast
Cuisine:
American
🧂 Ingredients
½ cup
butter
room temperature
1 cup
granulated sugar
2
eggs
room temperature
1 teaspoon
vanilla extract
2 ½ cups
all-purpose flour
1 ½ teaspoon
baking powder
½ teaspoon
salt
½ cup
milk
room temperature
2 cups
blueberries
2 teaspoon
flour
1
lemon
zested (about 2-3 tsp)
⅛ cup
sugar
1 tablespoon
oil or butter
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Instructions
1
In a stand mixer with the paddle attachment mix the butter and sugar together
for 3-5 minutes to cream them fully on a low-medium speed.
2
Then add in one egg at a time. Followed by the vanilla extract.
3
In a separate medium-large bowl mix the dry ingredients fully.
4
Alternate, starting and ending with the dry mixture, adding in the dry mixture
and milk into the wet ingredients on a low-medium speed. You'll add in ⅓ of the
dry mixture at a time and ½ of the milk at a time.
5
In a separate small-medium bowl, toss blueberries in 2 teaspoon of flour. Then
mix in lemon zest.
6
Gently fold the blueberries and lemon zest into the muffins. Cover with a
dishcloth or paper towel and let sit for 20-ish minutes while you heat the oven,
prepare pans, and do a little clean up.
7
Preheat oven to 400° F. Prepare 1-2 muffin/cupcake pans with oil or butter. You
want to do the cavities as well as the top of the pan. If you plan on doing 10
large muffins, you will want to prepare 2 dishes and skip every other cavity
(filling with water). Or if you plan on doing 12 normal sized muffins, just do
one pan. You can also line them with liners. But greasing the top will help the
removal of large sized ones later.
8
Scoop batter into the muffin pans. There is about 50 tablespoon of batter. If
you do the 10 large ones, do about 5 tablespoon per cavity/muffin. If you are
doing 12 muffins about 4 tablespoon + ½ teaspoon per cavity/muffin.
9
Sprinkle the topping sugar generously across the tops of all the muffins.
10
Bake each pan for 24-26 minutes (perhaps an extra minute or two for the larger
ones) or until golden brown on top!
11
Remove from the oven and let the muffins cool. Then you may need to use a knife
under the muffin top between the pan and muffin to release it from the cavity.
12
Serve and enjoy!
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