Blueberry Lemon Muffin Tops

Name: Blueberry Lemon Muffin Tops
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 servings
Cuisine: International
Ingredients: 2 cups All-purpose flour; 2 tsp Baking powder; 1/4 tsp Salt; 1.5 cups Fresh blueberries; 1 cup Granulated sugar; 2 Eggs; 1/2 cup Milk; 1/2 cup Butter, softened; 1 tbsp Lemon zest

Fluffy, bakery-style muffin tops loaded with fresh blueberries and bright lemon zest.

Prep time: 15 mins · Cook time: 18 mins · Serves 12

Ingredients

2 cups All-purpose flour
2 tsp Baking powder
1/4 tsp Salt
1.5 cups Fresh blueberries
1 cup Granulated sugar
2 Eggs
1/2 cup Milk
1/2 cup Butter, softened
1 tbsp Lemon zest

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar until light and fluffy. Add eggs one at a time and mix well.
Stir in the lemon zest, then alternate adding the flour mixture and milk until just combined. Do not overmix.
Gently fold in the fresh blueberries.
Scoop large mounds of batter (about 1/4 cup each) onto the baking sheet, spacing them 2 inches apart. Bake for 15-18 minutes until lightly golden and a toothpick comes out clean.