Blueberry Lemon Muffins

Ingredients

• 2 cups flour

• 1 1/4 cups sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup of milk

• 2 eggs

• 1/2 cup melted butter

• zest of 1 lemon

• juice of one lemon

• 1 cup of blueberries

Preheat oven to 350°F. Line muffin tins with cupcake liners (12 muffins) or use cupcake tins and cupcake liners (about 18 smaller muffins). I only had extra large muffin liners mixed with cupcake tins, made mini muffins.

In a medium sized bowl mix together the dry ingredients: flour, sugar, baking powder and salt.

Add in the milk, then mix it up. Add one egg at a time and mix after each egg is added.

Pour the melted butter (let butter sit, do not add if its still scorching hot, let the butter cool a bit), lemon juice and zest into the batter. Mix well.

Add some flour in with the blueberries in a separate bowl and mix to coat. Fold in the blueberries gently into the batter. Do not let the batter sit after folding, you do not want the blueberries to sink.

Using a cookie scoop add batter into the muffin tins. Do not fill the batter to the top of the tins, but do fill them 1/3 to the top.

Bake the muffins for 30 minutes. Let muffins cool in the tins to “finish cooking”. Eat when cool.

You can go ahead and add coarse sugar to the top of the muffins if you like, I did not have any on hand.