Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup buttermilk
1 cup fresh blueberries
Directions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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Italian cuisine
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In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until just combined. Gently fold in the blueberries.
Fill each muffin cup with the batter and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories:
250
Fat:
9
Carbohydrates:
39
Protein:
4
Sodium:
280
Fiber:
1.5
Sugar:
20
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