Half Batch Lemon Blueberry Muffins

  in Breakfast, Recipes

If you’re baking for one or two or just don’t want too many muffins, this is a good small batch recipe to satisfy your muffin craving without needing to deal with a whole dozen. Enjoy!

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
Zest and juice from 1/2 a lemon
1 egg
1/3 cup whole milk or plant milk
1/2 teaspoon vanilla extract
1/2 heaping cup fresh blueberries
1/4 cup butter, melted
1 tablespoon turbinado sugar

  1. Whisk the flour, sugar, baking powder, lemon zest, and salt together in a medium bowl. In a separate bowl, beat the egg, vanilla, lemon juice, and milk together. Add the wet mixture to the flour mixture and stir just until combined. Don’t over mix. Add the blueberries and and melted butter and stir just until butter is incorporated.
  2. Heat oven to 350°F. Spray 6 muffin cups of a standard muffin tin with cooking spray. Fill the cups with batter and sprinkle the tops with the turbinado sugar. Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden. Let cool 15 minutes before enjoying.