Blueberry Lemon Muffins with the KitchenAid® Stand Mixer

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a subtle flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the recipe simple.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often cheaper and just as nutritious.

Preheat oven to 375°F.

Butter muffin pans or line with paper liners.

Combine flour, baking powder, salt, and sugar in a bowl. Set aside.

Attach flat beater to KitchenAid® Stand Mixer.

Add egg, milk, and melted butter to mixer bowl, turn to Stir speed and mix until well blended, about 1 to 2 minutes.

Add flour mixture, turn to Stir speed and mix 10 to 15 seconds or until JUST blended, do not over mix.

Add blueberries and lemon zest.

Spoon batter into muffin pans, filling each cup about 2/3 full.

Bake 18 to 20 minutes until golden brown and toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens