Last week I made some delicious lemon muffins! I made them because I wanted some muffins to eat for breakfast during the school week and these were perfect! Muffins are one of my favorite things to eat for breakfast and I had never tried lemon muffins until now, and I’m glad that I did!

I preheated my oven to 350° and lined a cupcake tray with liners. Then I started by combining the flour, sugar, baking powder, and baking soda together in a bowl. Then in a separate bowl, I combined the buttermilk, oil, eggs, lemon juice and zest, and vanilla. I then slowly mixed the dry ingredients into the wet.

I filled the cupcake liners almost all the way full because the muffins don’t rise that much! They took exactly 15 minutes to bake but it may take up to 20 depending on your oven. Make sure to let the muffins cool for 5-10 minutes.

RECIPE:

2 ½ cups flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

⅓ cup canola or vegetable oil

2 eggs

1 cup of lemon juice

Zest from all the juiced lemons

1 teaspoon vanilla