Ingredients
- 2 large eggs
- 1/2 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon dehydrated lemon zest
- 1 & 1/2 cups milk
- 2 & 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup dehydrated blueberries
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Put liners in a regular-size muffin pan.
- In a large bowl, beat the eggs and brown sugar together, then add the butter, vanilla, and lemon zest and beat until smooth. Whisk in the milk. Add the flour and baking powder and mix just until combined (don't overmix or your muffins will be tough). Fold in the blueberries and let batter sit for 10 minutes.
- Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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