I wanted to bring some muffins into work, as we were celebrating another birthday in the office and we all decided to bring in things for our "morning meeting" (read: surprise birthday party!). So I made Lemon Blueberry Muffins. These are a variation of the other breakfast muffins that I made in the past for another birthday celebration and were such a hit. As we transition into fall, I wanted to use up my leftover berries and though these bright flavors would be perfect for breakfast. Check out this easy recipe on What Micky Eats...At Home.Lemon Blueberry Muffins (Makes 12)
- 2 cups flour
- ¾ cup sugar
- 1 teasp baking powder
- ½ teasp baking soda
- ½ teasp salt
- 1 cup blueberries
- 1 egg
- ¾ cup lemon juice
- ¼ cup vegetable oil
- 1 teasp lemon zest
- Preheat oven to 400 degrees.
- Combine dry ingredients.
- Beat egg, lemon juice, oil and lemon zest.
- Add wet mix to dry ingredients, stir just to moisten.
- Mix in blueberries.
- Spoon into greased muffin cups, fill ¾ full.
- Sprinkle tops lightly with a bit of sugar.
- Bake for 15-20 mins until lightly browned and firm to the touch.
