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These Blueberry Muffins are like little bundles of joy that promise to pamper your taste buds. With their delectable burst of juicy blueberries and a subtle hint of lemon zest, they bring a fresh, tangy zest to your breakfast or snack time. Soft on the inside with a slightly crusty top, they are perfect for when you want a cohesive dance of sweetness and tartness. If you’re looking for the perfect way to start your day or need an afternoon pick-me-up, bake these muffins and let their aroma fill your home.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with butter.
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
In another bowl, cream 1/2 cup of softened unsalted butter with 1 cup of sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
Mix in 1/2 cup of milk gently, alternating with the dry ingredients until just combined. Do not over mix.
Fold in 1 1/2 cups of fresh blueberries and the zest from one lemon.
Divide the batter evenly among the 12 muffin cups.
Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these blueberry muffins fresh out of the oven or store in an airtight container for a delicious treat throughout the week.
