These lemon berry muffins are a burst of sunshine on a cloudy day! Perfect for breakfast or brunch, the tangy lemon balanced with bursts of sweet blueberry will make your taste buds dance with joy.

Quick Info

⏱️ 45 min • 🍽️ 6 servings • ⭐ 95%

Nutrition

315 cal • 7g protein • 65g carbs • 2g fat

Tags

[Vegetarian] • [Easy] • [Breakfast] • [Desserts] • [Snacks] • [Under 45 Minutes] • [Under 1 Hour] • [Low-Fat]

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• 1¼ cups granulated sugar, plus more for sprinkling
• 1½ teaspoon McCormick lemon extract
• 2 large eggs, room temperature
• ½ cup buttermilk, room temperature
• 6 ounces fresh blueberries
• 6-cup jumbo muffin tin
• Muffin tin Liners

Instructions Preview

1. Preheat the oven to 350°F (180°C) and line…
2. In a large bowl, cream the butter and suga…
3. In a medium bowl, whisk together the flour…

…and 5 more steps

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Recipe by: Jordan Kenna • From: Tasty