Summer for our family is

Mabel Lake & Blueberries

every summer since i was 18, we’d bring home a box of Gubler’s Blueberries

they are so plump and sweet we would eat them straight from the box on the ride home

♥

add a smidgen of lemon and you’d have one of the fluffiest, juiciest muffins with a crunchy, sugary top,

perfect for a cloudy summer day

when you just wish you were at the lake

♥

better still, make them today and forget about making dinner

i hope you love these as much as i did

♥

Lemony Blueberry Muffins

 

Print

Cook time

27 mins

Total time

27 mins

 

Author: Barbara Barry

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 2 tbsp lemon juice
• zest of 2 lemons
• 1 tsp vanilla extract
• 2 cups blueberries
• Wilton Sprinkles White Sparkling Sugar

Instructions

1. Preheat oven to 375F. Line a 12 muffin pan with paper or silpat liners.
2. In a large mixing bowl whisk together the flour, baking powder and salt. Stir in the blueberries to coat, this keeps them from sinking to the bottom of the muffins.
3. Melt and cool the butter.
4. In a medium sized bowl mix together the melted butter, sugar, 2 large eggs and whisk briskly to mix in the eggs. Then whisk in the milk, lemon juice, lemon zest and vanilla extract.
5. Fill each of the 12 muffin cups then sprinkle with the white sparkling sugar.
6. Bake for about 27 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251

Love,

Smidge