These Moist Lemon Blueberry Muffins are delicious served warm topped with butter.
When I make desserts, I try not to have too many desserts with a lot of sugar so I usually substitute the sugar with Splenda and try to add fruit to make it more healthy like my Blueberry Yogurt Pop Tarts, but I do indulge every now.
I love baking with blueberries, they are good in just about anything, including shakes, and so good for you! The lemon adds a sweet zest making them very addicting! I wish I could give you one, I know you would love them!
3/4 cup sugar (white or light brown) or sugar substitue
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried
Preheat the oven to 425 degrees. Prepare your muffin pan by lining it with cupcake liners.
Combine flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; mix with spoon and set aside.
Melt the butter in a microwave or sauce pan. Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Make a small well in the center of the dry ingredients. 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.
Place muffins in the oven and immediately reduce oven temperature to 375 degrees. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins then pop out of pan. Serve warm with butter on top.