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Lemon Blueberry Muffins - Cooking with Teresa

Lemon Blueberry Muffins

Cooking with Teresa Online Cookbook & Meal Planner Lemon Raspberry muffins
Print Recipe
Lemon Blueberry Muffins
Cooking with Teresa Online Cookbook & Meal Planner Lemon Raspberry muffins
Course Sweet Treats
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Sweet Treats
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Lemon Raspberry muffins
Instructions
  1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Melt butter or coconut oil and whisk together with milk and eggs.
  3. Combine wet and dry ingredients together by hand. Fold in lemon juice, lemon zest and blueberries.
  4. Divide batter among muffin tins, (about 2/3 cup for each traditional size tin). Sprinkle with turbinado sugar as desired.
  5. Bake 20 - 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for 5 minutes before removing from the muffin pan.
Recipe Notes

I love baking with Coconut oil as it adds a little extra sweet without the sugar.  It does also add a subtle coconut flavor, so if coconut is not your thing, skip it and use butter.

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