Lemon Blueberry Muffin Recipe

Last week Audra arranged for a friend of hers to spend the afternoon teaching us food photography tips. It was awesome! I learned so many new things about my camera that I didn’t even know existed. (Oops!) Whether it’s through Instagram, blogging, or making your own cook book, you’ll definitely want to check back in for these tips. Look for a post from Audra soon on documenting your culinary experiments!

One of the recipes we tried out for the shoot was lemon blueberry muffins. I found several Pinterest recipes for raspberry lemon muffins but raspberries are not always my fave. (So many seeds in your teeth!) These were delish and super easy!

Lemon Blueberry Muffins

:: 2 cups flour
:: 1 cup sugar
:: 1 Tbsp baking powder
:: 1/2 tsp salt
:: 2 eggs, lightly beaten
:: 1 cup milk
:: 1 Tbsp lemon juice
:: 1 tsp grated lemon zest
:: 1/2 cup canola oil
:: 1 cup blueberries (fresh or frozen)

For the glaze:
:: 1 cup confectioners sugar

:: 2-3 Tbsp fresh lemon juice (about 1 lemon)

Preheat oven to 400 degrees. Mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the blueberries. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes.

For the glaze: In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. Drizzle glaze over the warm muffins and allow to cool (the glaze will harden slightly).

Four girls can only eat so many muffins in the middle of the day so we took most of them home. We kept them in an air-tight container and they were great all weekend long. Stay tuned for more recipes as we try to refine our food photography skills!