I modified my Fresh Raspberry muffin recipe one afternoon when I had blueberries and no raspberries on hand! I love the taste of lemons and blueberries together!
Provided by Jeanne Collins
Categories Other Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C)). Line a 12 muffin pan with paper liners.
- 2. Sift flour, baking powder, and salt together and set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk. Zest a small Meyer lemon and add to mixture. Squeeze lemon juice in to mixture. Add flour mixture and beat until just combined. Stir in blueberries.
- 3. Evenly distribute amongst the 12 muffin cups and bake at 350 degrees F (175 degrees C) for 30 minutes.
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