Lemon Bursting with Blueberry Muffins
Light, moist, full of flavour, and bursting with blueberries!
Ingredients
- 1 cup milk
- Juice from 1 lemon plus zest
- ½ cup unsalted butter softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 cups blueberries
Instructions
- Preheat oven to 350 ℉ (180 ℃).
- In a small bowl, mix the milk, lemon, and zest.
- In the bowl of the stand mixer with the paddle attachment. Or a medium bowl by hand. Cream the butter and sugar until light and fluffy.
- One at a time, add the eggs. Mix after each addition.
- Mix in the vanilla and salt, until smooth.
- Add in the baking powder, flour and half of the blueberries. Mix until just combined.
- Add the rest of the blueberries and the soured milk mixture. Stir to combine.
- In lined baking tins, spoon the batter, until almost at the top.
- Bake 20-30 minutes, or until a toothpick in the centre comes out clean.
- Let cool before adding the vanilla glaze. (Click on the link)