Sweet with a hint of lemon, these muffins are a great way to start your morning!
I don’t eat breakfast that often but when I do, I like to start with something slightly sweet with my coffee or tea. I am always in search of recipes that meet my morning cravings.
The recipe I am sharing today is one of them. It’s not hard to make and you don’t need fancy ingredients. I hope you like these muffins as much as I do. Do let me know your thoughts in comment if you decide to give these a try.
Note: This recipe makes about eighteen smallish muffins. Any leftovers can be stored at room temperature for 3-4 days. Line an airtight container with a paper towel, then place the muffins in a single layer in the container. Close the lid and store at room temperature.
You can freeze blueberry muffins up to two months. Just wrap them individually in storage wrap and place in a zip-lock freezer bag or freezer safe container. Once you are ready to eat them, thaw them overnight in the refrigerator or gently warm them up in the microwave.
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup sugar
- 2 eggs
- 1/2 cup unsalted butter
- 1 cup half n half
- 1 1/2 tsp. pure vanilla extract
- 1 small lemon (1 1/2 tsp. zest)
- 1 1/2 cups fresh blueberries
Preheat oven to 425 degrees. Line and grease 18 muffin cups with paper liners. Set aside until needed.
Melt butter and cool. Zest lemon and set aside.
Whisk flour, baking powder, soda, and salt together in a large mixing bowl.
In a separate mixing bowl whisk together sugar and eggs until thick. Add butter and whisk until combined.
Whisk in the half n half and vanilla. Pour wet ingredients into dry ingredients. Whisk until combined, don’t overmix.
Fold lemon zest and blueberry with a rubber spatula, until just combined.
Pour the batter into prepared muffin tin. Place some water about 1/4 full in the empty muffin cups. Picture below!
Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
Makes 18 muffins
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!