What’s better than picking your own blueberries? Baking your own tasty easy lemon blueberry muffins. Or so I thought until I baked my first batch and they tasted…. well…. not good.
So, I bagged up the remainder of the blueberries that I’d picked and popped them into the freezer until I could find another recipe that I was willing to try.
I love to cook, but I’m not the world’s best baker. I just don’t have the patience to try new recipes that don’t turn out. But more than that, I don’t like to clean-up the mess that I make when I bake.
After several days, I decided to try again and make a new batch of easy lemon blueberry muffins for the non-baker.
Easy Lemon Blueberry Muffins for the Non-Baker
¼ teaspoon of salt
1 teaspoon of pure vanilla
2 Cups of blueberries
2 cups of flour
¾ cup of sugar
1/2 cup milk
2 large eggs
½ stick melted butter
2-3 tablespoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon baking powder
1 teaspoon baking soda
Mix the flour, salt, baking powder and baking soda together in one bowl.
In another bowl, beat the eggs and mix in vanilla, sugar, lemon juice, lemon rind, milk and melted butter together.
Combine the two mixtures and blend, careful not to over mix.
Fold in the blueberries. Fill cupcake liners ¾ of the way full. Add optional crumb topping and bake immediately at 400 degrees for 16- 18 minutes.
¼ cup sugar
3 tablespoons flour
¼ teaspoon cinnamon
2 tablespoons cold butter, cut in pieces
Mix the sugar, flour and cinnamon. Fold in the butter and mix together. Add the crumb topping to the unbaked muffins.
These Easy Lemon Blueberry Muffins turned out delicious! My son thought they had a little too much lemon, but I thought they were perfect. Tasting this yummy goodness made me want to go pick my own blueberries at The Blueberry Patch all over again.
Do you love blueberry muffins? What’s your favorite easy blueberry muffin recipe?
© 2014 – 2017, Tonya Prater. All rights reserved.