Honest time… I think these are the best muffins I’ve ever made. Period. I’m pretty much a culinary genius…;) 

Anywho, these lemon blueberry muffins have the perfect balance of sweet and tart, and are so so moist you’ll thank me. Plus, this recipe is a short and sweet one. Blueberry and lemon, I think they are now my favorite food combo. Alright, I think I was convincing enough for you to keep reading…

How to Make These Fabulous Lemon Blueberry Muffins:

Next, add the vegetable oil, milk, eggs and vanilla extract. Totally optional, you can add the juice of half a lemon here. Mix well, but do NOT over mix. Lil bit of a contradiction, but especially important for muffins, you want some air in the batter or it won’t rise as much. So it’s ok if there are so lumps still! The batter should look like this ↓

Now, add the blueberries. This recipe has A LOT of blueberries, I personally love my blueberry muffins to be loaded with blueberries, but if you don’t just add less :). Your batter should look like this with the blueberries ↓

Fill cupcake tray with liners and then using a 1/3 or 1/4 measuring cup, fill liners with batter. I like to sprinkle some sugar on top to give them that extra golden brown look. Cook at 450° for 10 minutes, then lower to 375° and bake for 8 more minutes or until a toothpick inserted in the middle comes out clean. The reason you bake the muffins at a high temp first and to let them rise quickly and then lower the temp to let them finish cooking. 

Let those babies cool and then your done! Told you it was short and sweet!

Happy Baking!!

-Emma :)))

Here’s the link to me doing the recipe on my Instagram…which you should totally go follow by the way… 😛

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Yield: 22

Lemon Blueberry Muffins---aka heaven on earth

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These muffins have the perfect balance of sweet and tart, and are so so moist you'll thank me. Plus, this recipe is a short and sweet one

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 2 cups flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3.4 oz. Lemon Jell-O mix
• 1 cup white sugar
• ½ cup vegetable oil
• 1 cup milk
• 2 eggs
• 1 tsp. vanilla extract
• 12 oz. blueberries or about 1 ½ cup

Instructions

1. Preheat oven to 450°F
2. Combine flour, baking powder, salt, sugar and Jell-O mix in a medium sized bowl. MIx.
3. Add vegetable oil, milk, eggs, and vanilla extract *optional: add the juice of half a lemon* to the bowl. Mix.
4. Add blueberries. Mix, but don’t over mix.
5. Fill cupcake tray with liners and using a 1/3 or 1/4 measuring cup fill the liners with batter.
6. Cook at 450°F for 10 minutes and then lower heat to 375°F and cook for 8 more minutes or until a toothpick inserted in the middle comes out clean.
7. Let cool and enjoy!

Nutrition Information:

Yield:

22

Serving Size:

1 muffin
Amount Per Serving: Calories: 128Total Fat: 8.2gSaturated Fat: 1.7gCholesterol: 16mgSodium: 170mgCarbohydrates: 11.9gFiber: 0.7gSugar: 2.1gProtein: 2.1g