blueberry muffins
frommealswithsisters.commealswithsisters.com/the-best-blueberry-muffins-recipe
These bakery-style blueberry muffins are soft, moist, and bursting with fresh berries. With Max’s accidental vanilla upgrade and a hint of lemon zest, they’re kid-approved and stay delicious for days.
50 min
cook 25 min
12
American
Ingredients
Instructions
Preheat oven to 425°F and line a muffin tin with paper liners.
Cream butter with sugars, then mix in eggs, vanilla, and lemon zest.
Whisk dry ingredients; alternate adding them with milk into the wet mixture.
Toss blueberries with flour and gently fold into the batter.
Fill muffin cups ¾ full, sprinkle sugar, bake at 425°F for 5 mins, then 375°F for 18–20 mins.
Nutrition
- Serving Size
- 1 muffin
- Calories
- 235 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 4 g
- Fat Content
- 10 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 45 mg
- Sodium Content
- 140 mg
- Fiber Content
- 1 g
- Sugar Content
- 15 g
- Unsaturated Fat Content
- 3.2 g
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