It's been miserable and cold in Minnesota for the past three months and I was craving something bright and and light for a snack one afternoon last week. I had a carton of blueberries and a lemon in my refrigerator and these Lemon Blueberry Muffins were calling my name.
Whenever I make muffins, it always seems like I can't finish them before they get stale so I opted to make these muffins into quick bread instead. The bread turned out delicious and was just what I was looking for in a snack that had all of the flavors of spring. There is just a hint of lemon and the blueberries add great juiciness while the white chocolate adds just a touch of sweetness.
Lemon Blueberry Muffins (recipe from Love From the Oven)
2 cups All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 tsp lemon extract
1/4 cup vegetable oil
2 large eggs
1 cup blueberries (frozen or fresh)
Optional: 1/2-1 cup white chocolate chips
Optional: 1/4 cup coarse sugar
Preheat oven to 475 degrees F. Lightly grease three mini loaf pans.
Mix together dry ingredients until well combined.
Beat milk, lemon extract, vegetable oil and eggs together until very well combined.
Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.
Gently fold in blueberries and stir just enough to combine them into the batter.
Fill loaf pans and put in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F. Bake for approximately 30 minutes or until bread spring back lightly when tops are touched and a toothpick inserted into centers comes out clean. Remove from oven and let cool.