Lemon Blueberry Muffins

How is today the last day of November!? Crazy! Bring on December! This recipe is from Glorious Treats and it's actually supposed to be a loaf. I'm sure it would make the most delicious loaf but I was really wanting muffins. So, I took this loaf recipe and I turned it into muffins! And let me tell you, it makes pretty darn good muffins as well! You can find the original HERE, but here is how I did muffins...

Start by combining 1/3 cup of melted butter and 1 cup of granulated sugar in a medium mixing bowl.

Then, add in 2 eggs and a 1/2 teaspoon of vanilla extract and mix until well combined.

Next, mix in 2 teaspoons of lemon zest (I used closer to 3-4 Tablespoons because I like a stronger lemon flavor) and 2 Tablespoons of lemon juice.

Stir in 1/2 cup of milk.

In a separate small mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder and 1 teaspoon of salt. Gradually add the flour mixture to the medium mixing bowl, stirring mix the ingredients together and make a uniform batter.

Toss 1 cup of frozen blueberries in 1 Tablespoon of all-purpose flour then mix the blueberries into the muffin batter.

Prepare a muffin tin with cupcake liners and fill each cup to be about 3/4 of the way full.

Preheat the oven to 350 degrees Fahrenheit and bake the muffins for 30-32 minutes until a toothpick comes out clean. Let the muffins cool for about 15-20 minutes in the muffin tin before transferring them to a wire cooling rack to cool completely.

LEMON BLUEBERRY MUFFINS
yield: 12 muffins

ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter, melted
1 cup granulated sugar
2 eggs
1/2 vanilla extract
2 teaspoons fresh grated lemon zest (I used 3-4 teaspoons)
2 Tablespoons fresh lemon juice
1/2 cup milk
1 cup frozen blueberries (you could use fresh too!)
1 Tablespoon all-purpose flour

directions
1. In a medium mixing bowl, combine melted butter and sugar. Then, mix in the eggs, the vanilla extract, the lemon zest, the lemon juice and the milk until well combined.
2. In a separate, small mixing bowl, combine the flour, the baking powder and the salt. Once combined, gradually incorporate the dry ingredients into the wet ingredients.
3. Once the batter is well combined, toss the blueberries in 1 Tablespoon of flour, then mix the blueberries into the batter.
4. Prepare a muffin tin with cupcake liners and fill each muffin cup to be about 3/4 of the way full.
5. Preheat the oven to 350 degrees Fahrenheit and bake the muffins for 30-32 minutes - an inserted toothpick should come out clean.
6. Let the muffins cool for 15-20 minutes in the muffin tin before transferring them to a wire cooling rack to cool completely.

Enjoy! Let me know if you have questions! :)