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Blueberry Lemon Muffins is for Breakfast.

Blueberry Lemon Muffins takes 15 minutes to prepare.

Blueberry Lemon Muffins takes 20 minutes to cook.

Blueberry Lemon Muffins makes 24 servings.

The ingredients for Blueberry Lemon Muffins are:

6 Tbsp. unsalted butter, melted
4 c. self-rising flour
1 c. granulated sugar
2 eggs
2 c. milk (2%)
1 Tbsp. lemon zest
3 c. blueberries

Here is how you make Blueberry Lemon Muffins:

Preheat oven to 400 (I cooked them at 375). Grease a standard 12 cup muffin tin. In a large bowl, mix together all of the dry ingredients. In a medium bowl, beat together the eggs, milk, butter, and lemon zest. Make a well in the center of flour mixture and pour egg mixture into it. Using a large spatula, quickly combine ingredients being very careful to not over mix. Stop mixing as soon as all of the dry ingredients are incorporated. The batter will be thick and lumpy. Carefully fold in the raspberries. Spoon the batter into the greased muffin tin, filling each cup about 2/3 full. Bake approximately 20 minutes (mine took 17) or until muffins are golden and spring back when touched. Remove from oven and let rest for 5 minutes before removing them from the tin. Makes 24 muffins. 1 serving = 1 muffinServing Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user MCKENZIEDEAL1.

The nutritional information for Blueberry Lemon Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 158.1

• Total Fat: 3.8 g
• Cholesterol: 25.0 mg
• Sodium: 18.6 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 1.2 g
• Protein: 3.5 g