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blueberry muffins

© Sunshine Urbaniak

Blueberry Muffins

Both my kids love these blueberry muffins. Whether for breakfast or an afterschool snack. Sometimes they even choose these blueberry muffins over ice cream for dessert! I personally like pairing one with a cup of tea. My recipe isn’t overly sweet, I let the blueberries’ natural sugars weigh in. If you prefer a slightly sweeter blueberry muffin, you could top them with a lemon glaze. That would really compliment the 2 tsp of fresh lemon juice I add-in, which, in my opinion, is what really wakes these muffins up. Enjoy!

blueberry muffins

Blueberry Muffins

Servings: 15 muffins

AuthorSunshine UrbaniakCategoryTotal Time35 mins

INGREDIENTS

½ cup Butter, softened
1 cup Sugar
2 Eggs
1 ½ tsp Vanilla
2 tsp Lemon Juice
2 cups Flour
½ tsp Salt
2 tsp Baking Powder
½ cup Milk or Almond Milk
2 cups Blueberries (1 pint)

DIRECTIONS

1

Preheat the oven to 375 degrees. In a mixing bowl, cream the butter and sugar until it's light in color and creamy. Add one egg at a time. Then add in the vanilla and lemon juice.

2

In a medium bowl, combine the flour, salt, and baking powder, then set aside. Crush 1/4 cup of the blueberries with a fork and set aside (optional).

3

With the mixer on low, add in the crushed blueberries, and then slowly add the flour mixture in 3 parts, alternating with the milk. Fold in the remaining blueberries by hand.

4

You'll need two standard muffin pans, filling 15 with liners. Fill each liner up to the top with the batter. Bake for 20-25 min. or until light golden brown. Remove from the oven and let cool. Store in a covered container. Optionally, a lemon glaze would work nicely as a topping if you want a bit more sweet.

Ingredients

 ½ cup Butter, softened
 1 cup Sugar
 2 Eggs
 1 ½ tsp Vanilla
 2 tsp Lemon Juice
 2 cups Flour
 ½ tsp Salt
 2 tsp Baking Powder
 ½ cup Milk or Almond Milk
 2 cups Blueberries (1 pint)

Directions

1

Preheat the oven to 375 degrees. In a mixing bowl, cream the butter and sugar until it's light in color and creamy. Add one egg at a time. Then add in the vanilla and lemon juice.

2

In a medium bowl, combine the flour, salt, and baking powder, then set aside. Crush 1/4 cup of the blueberries with a fork and set aside (optional).

3

With the mixer on low, add in the crushed blueberries, and then slowly add the flour mixture in 3 parts, alternating with the milk. Fold in the remaining blueberries by hand.

4

You'll need two standard muffin pans, filling 15 with liners. Fill each liner up to the top with the batter. Bake for 20-25 min. or until light golden brown. Remove from the oven and let cool. Store in a covered container. Optionally, a lemon glaze would work nicely as a topping if you want a bit more sweet.

Blueberry Muffins

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