Last updated on September 19th, 2019 at 01:36 am
These lemon blueberry muffins are so good for breakfast, as an after-school treat, or as a quick and delicious snack anytime. I love them with a hot cup of tea or coffee. Yes, they’re a little more work than buying store-bought muffins, but they’re so worth it! They’ll fill the house with a delicious aroma as they bake, and of course, it’s best to eat them warm out of the oven! I love anything lemon, and I think they’re delicious. Enjoy!
Note: If you’re eating dairy-free, swap out the butter in this recipe for vegetable oil.
Lemon Blueberry Muffins
Ingredients
- 2 ½ Cups flour
- ¾ Cup butter
- 1 Cup sugar
- 2 Tsps baking soda
- 2 Eggs
- 1 Cup blueberries
- ¾ Cup water
- 4 lemons juiced
- Pinch of salt
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, whisk the sugar, half of the butter, baking soda, eggs, half of the blueberries, water, lemon juice, and salt.
- Mix for five minutes.
- Fill a muffin pan with liners, and pour the batter into them.
- Bake for 30 minutes or until golden.
- Remove from the oven, and let cool for 5 minutes before removing the muffins from the pan.
- Serve, and enjoy.
Recipe Notes
Swap the butter for vegetable oil to make this recipe dairy free.
You might also like this recipe…Strawberry Bread with Pecans
You can also find MomsWhoSave on Pinterest, Facebook, Instagram, and Twitter. Join us for updates.
Don’t miss a thing! Subscribe to MomsWhoSave’s blog posts below! Then be sure to confirm your subscription when you get the confirmation email.
Leave a Reply