Blueberry Muffins

By: Nataly P.

Prep Time: 15 Minutes

Cook Time: 30 Min

Total Time: 45 Minutes

Number of Servings: 12

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Make the most of the blueberries you froze from the summer!
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Ingredients

  • 8 Tablespoons unsalted butter softened
  • 1 1/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1/2 cup milk
  • 2 cups flour (all-purpose or a 1:1 Gluten-free blend)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups frozen blueberries

Instructions

  1. Preheat oven to 375°
  2. Cream softened butter and sugar together until light and fluffy.
  3. Add eggs, one at a time.
  4. Add vanilla, lemon, and milk.
  5. Sift in flour, salt and baking powder.
  6. Gently fold in blueberries.
  7. Fill muffin tins 2/3 full.
  8. Bake 30-35 minutes until the top just begins to lightly brown.

Optional and delicious: Combine 2 tablespoons white sugar and 1 teaspoon fresh lemon zest. Sprinkle on top of blueberries just before baking!

This recipe makes 12 regular muffins or 6 jumbo-sized muffins. It’s best to use frozen blueberries because they are less likely to get smashed up when mixed into the batter.

These muffins taste amazing when made gluten-free too!