These Lemon Blueberry Muffins are so delicious you’ll want to eat not one or two but three and four or more in one setting. This post contains affiliate links for your convenience.
Lemon Blueberry Muffins
When I started out to make these muffins, I had no idea they’d turn out this good. I image good but they’ve exceeded my expectations. Sometimes muffins don’t out right depending on ingredients ratio. But these, my friends, did not disappoint! They soft, tasty and bursting with lemon and blueberry flavors. They make a delicious breakfast or snack.
I usually make muffins without protein powder but this time, wanted to try out this new Collagen Powder from Naked Nutrition so added to muffins. The taste is not even evident in these muffins but the muffins sure are healthier with it.
Lemon blueberry Muffins
Ingredients:
- 1-1/2 Cups Flour
- 1/4 Cup Naked Nutrition Collagen (if you don’t have this, no worries)
- 1/2 Cup Cane Sugar
- 1/2 Cup Melted Butter
- 1 egg
- 1 tablespoon Baking Powder
- 1 tsp Lemon Extract
- 1 Cup Blueberries, fresh or frozen
- Lemon Zest from one Lemon
- 12 Cup Muffin Tin or whatever you have
Directions:
- Heat oven to 400 degrees.
- Mix dry ingredients together in a small bowl.
- Mix butter, milk, eggs, lemon extract in a separate bowl.
- Add dry ingredients to wet ingredients.
- Divide muffin mix muffin pan.
- Bake 12-15 minutes or until done. Use a toothpick to check doneness if you’re not sure if they’re ready. If the toothpick comes out dry then the muffins are done.
She looketh well to the ways of her household, and eateth not the bread of idleness (Proverbs 31:27).
