Lemon Blueberry Muffins
My kids love these muffins. The mix of lemon and blueberry is just wonderful. It's hard to eat just one of these!
1/2 cup butter, softened
2 cups flour (I use gluten-free)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries, approximately 1 pint
1 cup sugar + extra for tops of muffins
2 teaspoons pure vanilla
4 drops lemon vitality essential oil
1/2 cup almond milk
Preheat oven to 375 degrees. Butter and flour a 12 cup muffin pan, or line with cupcake liners.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
Mix together butter and sugar in the bowl of an electric mixer, until light and fluffy. Add eggs, vanilla and lemon vitality.
Add the flour mixture in 2 batches, alternating with the milk. Do not over mix. Fold in the blueberries with a spoon. Divide batter among the muffin cups.
Sprinkle muffin tops with additional sugar.
Bake until golden brown approximately 25-30 minutes, or until a toothpick inserted in center, comes out clean.