Lemon Blueberry Muffins

These delightful lemon blueberry muffins combine the brightness of fresh lemons with the sweetness of juicy blueberries, creating a perfect balance of flavors. The traditional muffin base is elevated with a hint of vanilla and a sprinkle of almond flour for added texture. Ideal for breakfast or a snack, they are easy to make and can be enjoyed by the whole family.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, combine the sugar and melted butter. Mix until well combined.
4. Add the eggs, milk, lemon zest, lemon juice, and vanilla extract to the butter mixture. Stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the blueberries.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.