Zesty Blueberry Muffins
May 30, 2016
The lemon zest in this recipe makes the flavor of the blueberries pop!
Yield: 12 muffins
1 Preheat oven to 375° and line muffin pan with paper baking cups.
2 Sift together the first 5 dry ingredients (flour thru salt) into a medium bowl.
3 In a separate bowl, whisk together the next 5 wet ingredients (eggs thru vanilla).
4 Stir egg mix into flour mix & stir until just moistened, but still lumpy. Do not over mix.
5 Fold in blueberries, mixing briefly until just combined.
6 Evenly fill each muffin cup until you've used all the batter.
7 Bake 20 to 22 minutes or until a toothpick inserted in center of muffin comes out clean.
8 Let cool 5 minutes & remove muffins to a wire rack. Serve what you want & cool remaining muffins to room temp. Store in airtight containers in frig or freezer.
Tips & Suggestions
1 You can use fresh blueberries, but bake muffins at 350° for approx 18 to 20 minutes.
2 When you have a recipe calling for just lemon juice, zest an organic lemon & store it in a small glass container (like a spice jar) in the freezer. That way when you have a recipe calling for just zest, like this one, you'll have it on hand & nothing goes to waste.
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