Lemon Blueberry Muffins

Most of the muffin recipes I make are healthified. I try using things like coconut oil, flaxseed meal, part whole wheat flour, oat bran, you name it. That is because I like having delicious healthy snacks around. Now these Lemon Blueberry Muffins are not healthified, but they do have lemon juice and zest and blueberries inside of them, which I think makes them at least a little on the healthy-ish side. 🙂

We have a lemon tree outside with beautiful yellow lemons. And the blueberries were on a great deal at the produce market today. I just had to get a good recipe to combine these wonderful things, and we found a winner!

Lemon Blueberry Muffins

Ingredients (makes 12-18 muffins):

• 2 C. all-purpose flour (spoon the flour into the measuring cup and level off)
• 3/4 C. granulated sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 C. sour cream or yogurt (I used half of each)
• 1/2 C. unsalted melted butter
• 1 egg
• 1 tsp. vanilla
• 2 tsp. lemon zest
• 1/4 C. lemon juice
• 1 C. blueberries

Instructions:

1. Preheat oven to 375 degrees F. and grease or line a (12 cup) muffin pan.
2. Combine the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir and set aside.
3. In a medium bowl, stir together the yogurt/sour cream, melted butter, egg, vanilla, lemon zest, and lemon juice.
4. Add the wet mixture to the dry mixture. Stir together just until moistened (it makes sort of a thick and fluffy batter). Fold in the blueberries.
5. Fill muffin cups 3/4 or all the way full and bake in preheated oven 18-22 minutes. Let cool for 3-5 minutes before removing from the muffin pan.

Hope you enjoy every crumb!

*Inspired by THIS recipe.