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You are here: Home / Food / Lemon Blueberry Muffin Recipe
Lemon Blueberry Muffins
Photo Credit: Mark Ferri

Lemon Blueberry Muffin Recipe

May 17, 2014 //  by Deb Ponzek//  Leave a Comment

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Lemon Blueberry Muffins
Photo Credit: Mark Ferri
Disclosure: This post contains affiliate links. If you click through and buy, TravelingMom may receive a small commission at no additional charge to you.

While this lemon-blueberry duo is my warm weather muffin of choice, this recipe easily adapts to other fruits. I always have a bag of the dried ingredients mixed so when I get home after a trip I just need to add the remaining ingredients to the recipe and I’m ready to go! Or, bring the dried mix with you and find a local market for the rest of the ingredients. Grab a disposable muffin tin and you’re all set!

Lemon Blueberry Muffins
Recipe Type: Dessert
Author: Deb Ponzek
Cook time: 20 mins
Total time: 20 mins
Serves: 16 regular or 12 super size muffins
Ingredients
  • 3 cups unsifted all-purpose flour
  • 1 cup granulated sugar
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup canola oil
  • 1 ½ cups milk
  • ¼ teaspoon cinnamon
  • ¼ cup grated lemon zest (2 large)
  • 1 ½ cups blueberries
  • Sugar in the raw (optional)
  • Non-stick aerosol spray or 2 tablespoons melted unsalted butter
Instructions
  1. Preheat oven to 350 F.
  2. In a medium bowl, mix together the flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk the eggs together. Stir in the oil and the milk.
  4. Stir the wet ingredients into the dry ingredients and mix until combined.
  5. Stir in the cinnamon, lemon zest and blueberries.
  6. Lightly grease a muffin pan with non-stick spray or butter and fill each cup 2/3 full with the batter. Sprinkle the top of each muffin with sugar in the raw.
  7. Bake for 20 – 25 minutes until a toothpick inserted comes out clean.
3.2.1310

 

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Category: Food

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