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Blueberry Lemon Muffins

These bake up in under 30 minutes and make the kitchen smell like a bakery, which is honestly the best thing you can offer anyone on New Year's morning. Make them the day before if you want to be really ahead. They reheat perfectly.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tbsp coarse sugar for topping

Method
 

  1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, milk, oil, vanilla, and lemon zest.
  4. Pour wet ingredients into dry and stir until just combined. Gently fold in blueberries.
  5. Divide batter evenly among muffin cups. Sprinkle coarse sugar on top of each.
  6. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes before serving.