Lemon Blueberry Muffins

contributed by Shawna Hawkins

1/2 cup softened butter
1 cup sugar
2 eggs
1/2 cup 2% or whole milk
2 tablespoons lemon juice
2 teaspoons lemon zest

2 cups flour
2 teaspoons baking powder
Dash of salt
2 cups fresh or frozen blueberries or raspberries

In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt then add to creamed mixture until just moistened. Fold in Blueberries.

Fill 12 paper lined muffin cups and bake at 400 for 25 minutes.

You can sprinkle with more sugar before baking or glaze after if you like.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: