LEMON BLUEBERRY

MUFFINS

MOIST AND FLAVORFUL

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WHY YOU'LL LOVE THEM

If you're a fan of the delightful combination of tangy lemon and juicy blueberries, get ready to tantalize your taste buds with these Lemon Blueberry Muffins. Bursting with bright citrus flavor and plump berries, these muffins are the perfect treat for any time of day.

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INGREDIENTS

All-purpose Flour Granulated Sugar Baking Powder Salt Unsalted Butter Eggs Lemon Zest Lemon Juice Milk Fresh Blueberries

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Preheat Your Oven

Preheat the oven to 375°F and line a muffin tin with paper liners or grease the cups.

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Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

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Prepare Wet Ingredients

In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the eggs, lemon zest, lemon juice, and milk until smooth.

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Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

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Add Blueberries

Gently fold the blueberries into the batter, being careful not to crush them.

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Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.

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Bake

Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

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