Classic Lemon Blueberry Muffins

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Quick and easy to make, these lemony blueberry muffins are tender, moist and irresistible.

12 muffins

Easy 10 minutes

Ingredients

Ingredients

for this recipe Classic Lemon Blueberry Muffins

Muffins:

1 package Dr. Oetker Shirriff Pie Filling Lemon
2 cup all-purpose flour
0.5 cup granulated sugar
4 tsp Dr. Oetker Baking Powder
0.25 tsp salt
2 eggs
1 cup milk
1 tsp vanilla extract
0.5 cup unsalted butter melted
1 cup blueberries

preparation

Preparation

1

Preheat oven to 400°F. Line 12 muffin cups with paper liners.

2

In large bowl, whisk together pie filling, flour, sugar, baking powder and salt. 

3

In medium bowl, whisk together eggs, milk and vanilla until blended. Whisk in butter. 

4

Stir eggs mixture into flour mixture just until moistened (do not overmix). Stir in blueberries. 

5

Spoon batter into muffin cups, about two-thirds full.

6

Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly pressed. 

7

Transfer pan to wire rack. Let cool for 10 minutes. Serve warm or let cool completely.
 

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