Lemon Blueberry Muffins - Mother's Day Brunch (cont.)

What is simple that can be made ahead of time with a small mess? Muffins. These are honestly my go to for whenever I get myself caught in a pinch. Need something for a potluck? Muffins. Need something for Christmas morning? Muffins. Need something for company coming over in less than an hour. Muffins. They whip up in one bowl and chances are you have all the ingredients for a basic recipe already in your pantry. Make them spectacular by throwing whatever else you have on hand into them.

I love these Lemon Blueberry Muffins for Mother's Day because they're the perfect spring treat. The brightness from the lemon and sweet tartness from the blueberries is a fantastic combination. For an extra punch of lemon, add a little zest in as well as the juice. It just takes the flavor to another level without you having to do much. They'd also be delicious using strawberries or raspberries.

LEMON BLUEBERRY MUFFINS
Ingredients:
3/4 cup butter, melted
1 large egg
3/4 cup milk
1 tablespoon lemon zest
1/2 cup applesauce
1/2 cup brown sugar
2 cups flour
1 tablespoon baking powder
Dash of salt
1 cup blueberries

Directions:
1. Preheat the oven to 400 degrees. Grease a muffin tin or muffin cups with cooking spray.

2. Whisk together in a medium-sized bowl butter, egg, milk, lemon zest and applesauce. Add in brown sugar and whisk till smooth. Add in flour, baking powder and salt and continue to mix until the batter is smooth (a few lumps are ok). Fold in cup of blueberries just until they are well incorporated to the batter.

3. Carefully spoon batter into muffin cups till they are about 1/2 - 1/3 of the way full. Bake for 15-20 minutes until a knife or toothpick comes out clean. Remove from the muffin tin and allow to cool on a cooling rack.