Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (888g)|
|Recipe Makes: 1|
|Calories from Fat: 1256 (53%)|
|Amt Per Serving||% DV|
|Total Fat 139.6g||186 %|
|Saturated Fat 82.3g||412 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 761.6mg||234 %|
|Sodium 3596mg||124 %|
|Potassium 1026.5mg||27 %|
|Total Carbohydrate 236.2g||69 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 228.6g|
|Protein 46.3g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2377
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