Lemon Blueberry Muffins

I saw this recipe on For the Love of Cooking a few days ago and knew I had to try it this weekend. I've never made homemade muffins before, I've always taken the easy way out and used a mix. This really wasn't that much more work, and the flavor was SO much better!! I don't think I'll buy another muffin mix now that I know how easy making them from scratch really is.

EDIT: I am submitting this recipe to Joelen's Culinary Adventure's April Tasty Tools event!


Lemon Blueberry Muffins
From For the Love of Cooking via Food and Wine


Makes approx 16 muffins


1 3/4 AP flour
3/4 cup plus 2 tbsp sugar
2 tsp baking powder
3/4 tsp salt
1 cup frozen blueberries, plus a few more to top the muffins (I let mine thaw in the refrigerator overnight, I don't know if that's necessary or not)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Zest of 2 small lemons
1/4 cup fresh lemon juice
2 packets raw cane sugar, for topping the muffins

Preheat oven to 357º

Coat a muffin tin in baking spray, or use paper muffin cups, set aside.

In a medium bowl, mix dry ingredients (flour though salt). Stir in the blueberries. In another bowl, mix the wet ingredients (milk through lemon juice). Being careful not to overmix, fold the wet ingredients into the dry.

Scoop the batter into the muffin trays, top with a few additional blueberries and sprinkle with the raw sugar.

Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan for about 5 minutes, then transfer to a rack.