Tasty Lemon and Blueberry Muffins

These muffins are perfect for a grab and go snack.

Also, these blueberries are so delicious and add a great pop of freshness with every bite.

Makes: 12-16 muffins

Takes About: 1 hour (Including prep and bake)

Difficulty: 0.5 our of 5

Prep:

Preheat the oven to 350 degrees F.

Fill a muffin pan (also known as a cupcake pan) with liners and set aside until needed.

Ingredients:

1/2 cup unsalted butter - room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

1 lemon - zested

2 cups flour

1/2 teaspoon salt

2 teaspoon baking powder

1/2 cup milk

2 cups blueberries - washed

Instructions:

- Step 1 - Cream the Butter

In a large bowl, cream the 1/2 cup of butter until fluffy.

- Step 2 - Add the Sugar

Add the 1 cup sugar to the butter and mix until light in color and fluffier - about 3 minutes.

- Step 3 - Add the Eggs

Add one egg and mix well.

Add the second egg and mix well.

- Step 4 - Add the Vanilla Extract

Add the 1/2 teaspoon of vanilla extract, the zest from one lemon, and mix until incorporated.

- Step 5 - Mix the Dry Ingredients

In a separate bowl, sift together the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder.

- Step 6 - Alternate

Alternate mixing the dry ingredients and the 1/2 cup of milk into the butter and sugar mixture.

Add half the flour.

And mix.

Add 1/4 cup of the milk.

And mix.

Add the second half of the flour.

And mix.

Add a 1/4 cup of milk.

And mix until smooth.

- Step 7 - Smoosh Some Blueberries

Wash 1 cup of blueberries, dry them, and place them into a small bowl. Using a fork (or your hands) smoosh the blueberries and toss them into the muffin batter.

Drying the blueberries after washing them can help keep the batter from getting too wet.

Using a spatula, fold the smooshed blueberries into the batter.

- Step 8 - Add the Whole Blueberries

Wash the second cup of blueberries, dry, and then add them directly into the muffin batter.

Using the spatula, mix in the remaining blueberries carefully to keep the blueberries whole.

- Step 9 - Fill the Muffin Tin

Using an ice cream scooper, fill the muffin liners about 3/4 full.

- Step 10 - Bake!

Bake the muffins for about 30-35 minutes until baked through.

- Step 11 - Serve!

Grab and Go! Exactly what they should be used for,

Yes, those are also scones. Recipe posted soon.

Recipe adapted from Jordan Marsh's Blueberry Muffins on NYTimes Cooking.