I’ve been craving the combination of blueberry and lemon. When I found myself with both yesterday morning, I decided some muffins were in order. I started with a recipe from Self magazine that I’ve made before, modified it a bit and added lemon. I’d increase the lemon juice even more next time.
Lemon & Blueberry Muffins (recipe adapted slightly from here)
1/2 cup unsalted butter, softened
1/2 cup almond milk
2 cups whole wheat flour
3/4 cup sugar
2 tbsp baking powder
1/2 tsp salt
2 cups blueberries (I used a combination of fresh and frozen)
1 tbsp lemon juice (1/2 a lemon)
Lemon zest and sugar for topping
Heat oven to 375. Whisk butter, eggs and milk in a bowl. Combine flour, sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients and add blueberries and lemon juice. Divide among muffin cups (I use these) and sprinkle with lemon zest and sugar. Bake for 20 minutes.
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