Wander & Wonder

Yield: 12 muffins

Total time: 40 minutes

I N G R E D I E N T S

• ½ cup unsalted butter (room temperature)
• Zest of 1 lemon
• 1 cup granulated white sugar
• 1 egg (room temperature)
• 1 teaspooon vanilla extract
• 2 cups fresh blueberries
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ teaspoon salt
• ½ cup 3% milk

R E C I P E

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with non-stick spray or butter.
2. In the bowl of your mixer, mix the butter, lemon zest, and sugar until light and creamy.
3. Add in the egg and vanilla. Mix until combined.
4. In a small bowl, toss the blueberries with 1/4 cup of flour.
5. In another bowl, whisk together the remaining flour, baking powder, and salt.
6. Add the flour mixture to the batter in small additions, alternating with the milk. Mix until just combined.
7. Fold in the blueberries.
8. Distribute the batter evenly among the muffin cups. Bake for 18-22 minutes, until the muffin tops are lightly golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for about 10 minutes before removing.

T I P S

• The batter might seem thicker than for other muffin recipes, but that’s exactly how it should be for this recipe!
• The muffins themselves are quite soft and moist. Feel free to bake them a bit longer if you prefer a slightly firmer texture!

Whether you’re making these for a weekend brunch, a quick breakfast, or an afternoon snack, these muffins are the perfect summer treat that will give you a little boost of energy (and happiness)!