A little sweet and slightly tart, perfect for breakfast.
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Ingredients:
3 cups flour
3/4 cup sugar, more for topping
1 tablespoon baking powder
1/8 teaspoon fine salt
1/2 teaspoon nutmeg
1 stick unsalted butter
1 cup whole milk
2 eggs
1 tablespoon finely grated lemon zest
1/2 teaspoon vanilla extract
2 cups fresh blueberries
Directions:
Preheat the oven to 375° F. Line a 12-muffin tin with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Cool muffins in the pan for a couple minutes. Turn the muffins out of the pan and let cool to room temperature.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Blueberry-Lemon Muffins
Serves 12
Ingredients:
3 cups flour
3/4 cup sugar, more for topping
1 tablespoon baking powder
1/8 teaspoon fine salt
1/2 teaspoon nutmeg
1 stick unsalted butter
1 cup whole milk
2 eggs
1 tablespoon finely grated lemon zest
1/2 teaspoon vanilla extract
2 cups fresh blueberries
Directions:
Preheat the oven to 375° F. Line a 12-muffin tin with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Cool muffins in the pan for a couple minutes. Turn the muffins out of the pan and let cool to room temperature.
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