Breakfast for 12

Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups flour; 1/2 cup sugar; 3 tsp baking powder; 1/2 tsp salt; 1 lemon; 1 egg; 1 cup milk; 1/2 cup softened butter; 1 cup fresh or frozen blueberries; 1/4 cup butter; 1/2 tbsp lemon juice; 1/2 cup sugar

Tender blueberry muffins combine lemon zest and juice with a sweet butter topping before baking until golden.

$0.38per serving $

30 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Ingredients

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 lemon
1 egg
1 cup milk
1/2 cup softened butter
1 cup fresh or frozen blueberries
1/4 cup butter
1/2 tbsp lemon juice
1/2 cup sugar

Steps

Heat the oven to 400 F and grease or line a 12-cup muffin pan.
Whisk the flour, 1/2 cup sugar, baking powder, and salt in a bowl.
Whisk the egg, milk, softened butter, lemon zest, and lemon juice in another bowl.
Stir the wet mixture into the dry mixture, then gently fold in the blueberries.
Divide the batter among the muffin cups and bake for 18 to 22 minutes until golden and firm.
Mix the melted butter with the remaining sugar, brush it over the warm muffins, and cool them for 5 minutes.