Bright, fresh, and lightly sweet, these Spring Lemon Blueberry Muffins are the perfect way to welcome the season. Bursting with juicy blueberries and crisp lemon flavor, they are easy to make and ideal for breakfast or a light snack. As you enjoy the scent of spring baking, it is also a great time to open the windows for fresh air and make sure smoke alarms and carbon monoxide detectors are tested and ready for the season.
Ingredients:
- 1 and 1⁄2 cups all purpose flour
- 1 cup fresh blueberries
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup melted butter
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions:
- Preheat oven to 400°F and line a muffin tin.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk egg, milk, melted butter, lemon zest, and lemon juice.
- Combine wet and dry ingredients. Fold in blueberries.
- Fill muffin cups and bake 15 to 18 minutes, or until golden.
Serve these muffins warm or at room temperature, and enjoy them as a simple way to celebrate spring flavors. They store well for a few days, making them great for busy mornings or casual gatherings. Enjoy!