Lemon Blueberry Muffins *With Dairy-Free Option

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. 

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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

1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk the sugar, half of the butter, baking soda, eggs, half of the blueberries, water, lemon juice, and salt.
3. Mix for five minutes.
4. Fill a muffin pan with liners, and pour the batter into them.
5. Bake for 30 minutes or until golden.
6. Remove from the oven, and let cool for 5 minutes before removing the muffins from the pan.
7. 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

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