These lemon blueberry muffins taste just like summer, bright and sweet! You can use fresh or frozen blueberries in this recipe.
If you know me, then you know I like to keep it local and July is the perfect time to go blueberry picking. My strategy is to stalk a nearby berry farm on Facebook and when they announce the berries are ripe, we make a beeline to the farm and pick enough blueberries to freeze for winter. They are perfect to add to oatmeal, smoothies, and of course, these lemon blueberry muffins.
The muffins come together really quickly. Simply mix the dry ingredients in a large bowl and the wet ingredients in another bowl. Make a well in the middle of the dry ingredients with a spoon. Pour the wet ingredients into the well and mix just until combined. You do not want to overmix or you will end up with air pockets.
Fold in the blueberries and lemon zest then bake until golden on top. Serve warm with a pad of butter. So good!!
→ For more on eating fresh, local food, head over to Green Life Philosophy’s Seasonal Eating Guide
Lemon Blueberry Muffins
Ingredients
- 1 & 3/4 cup All-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 3/4 cup whole milk
- 1/4 cup butter or coconut oil, melted
- 1 cup fresh or frozen blueberries
- zest from one lemon
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin
- In a large bowl combine the flour, sugar, baking powder, and salt
- In a medium bowl crack the egg and beat with a fork. Add the milk and oil and mix well.
- Use a clean spoon to make a well in the middle of the dry ingredients and then pour the wet ingredients into the well. Stir until just moistened. The batter will be lumpy. Overmixing will create air pockets in your muffins.
- Fold in the blueberries and lemon zest.
- Fill each muffin cup two-thirds full and bake 15 to 20 minutes until the top is golden and a toothpick inserted comes out clean. Cool for 5-10 minutes before serving.
