Fresh Lemon Infused Blueberry Muffins

Fresh blueberries with just a slight hint of lemon!
Super easy and a great make ahead.
Mmmm.
Look at those huge juicy blueberries!
A true crowd pleaser.
Ingredients:

2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
3 Tsp. Baking Powder
1 Tsp. Salt
1 Cup Low-fat Milk
1 Egg
1/4 Cup Unsalted Butter (Melted)
1 Cup Fresh/ Frozen Blueberries
1 Lemon (Zested)

Preheat oven to 425 degrees Fahrenheit.
Spray muffin pan with cooking spray.
In a large bowl, mix all dry ingredients.
Mix all wet ingredients in another bowl.
Add the wet ingredients to include milk, egg, and melted butter to the dry mixture.
Blend lightly.
Batter should be a bit lumpy as pictured.
Defrost the blueberries if needed in a microwave for 30 secs.
Zest lemon over the blueberries.
Gently fold in the blueberry and lemon zest mixture. Scoop batter into the greased muffin pan.
Bake for 20-22 minutes.
Muffin tops should be golden brown.
Let sit for 3-5 mins to cool.
Serve with your favorite cappuccino,
cafe latte, black coffee or tea.

Easy and beyond delicious!

Copyright © 2020 Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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