I don’t know about your family, but my family LOVES blueberry muffins! I have been trying new recipes for years, and I finally created one that mixes the best parts of each recipe I have tried! They were big winners at our house!

Ingredients

• 3 cups of blueberries (fresh or frozen)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 cups of sugar divided
• Cooking spray for the pans
• 2 cups of flour
• 2 cups of oats (I used my food processor to grind the oats, but you don’t have to.)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) soft butter
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups of milk (I used almond milk)
• 2 Tablespoons of brown sugar

Directions

1. Combine blueberries, lemon zest, lemon juice, and 1/2 cup of sugar in large bowl. Let stand, stirring occasionally, for about 30 minutes so the blueberries release their juices.
2. Line 2 (12 cup) muffin pans with muffin cups or parchment paper. Coat with cooking spray. The muffins will rise while in the oven. Make sure the muffin pans are sprayed around the muffins too. The tops of my muffins stuck to the pans the first time I made these.
3. Preheat oven to 375 degrees.
4. Whisk flour, baking soda, baking powder, and salt in large bowl.
5. Beat butter and remaining 1 1/2 cups of sugar with an electric mixer until fluffy – about 5 minutes.
6. Reduce speed to low and gradually at flour mixture and milk until combined.
7. Fold in blueberries and their juices.
8. Spoon into muffin pans, filling just under the rim of the liners.
9. Top with brown sugar.
10. Bake until golden brown and a wooden toothpick comes out clean – about 28-30 minutes.
11. Let cool for 5 minutes before removing them from the pants.
12. Remove from pans and transfer to a wire rack. Let cool for 10 minutes.

ENJOY! These keep well. You can store them in a Ziploc bag on the counter for 3-4 days. You can also double-bag them and store them in the freezer for 3 months. Reheat in the microwave for 40 seconds or in the oven for 5 minutes.

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