Lemon Blueberry Muffins
It was a very cold, rainy day today, and the kids and I were bored. Since I can only handle so much Zingo and Candyland, I suggested we bake some muffins, so we made this lemon blueberry muffin recipe from Food & Wine. I have discovered that cooking and baking with kids is a lot of fun; however, it is a much slower process than cooking by myself. Unfortunately, going much slower let the blueberries thaw, and the muffin batter turn purple. Luckily, my daughter was absolutely thrilled to have such pretty purple muffins–all things happen for a reason, I guess. These lemon blueberry muffins were really delicious, especially fresh from the oven, slathered with butter.
Lemon Blueberry Muffins
Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup + 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup of frozen blueberries, plus a few extras for the top of each muffin **Don’t let them thaw, or your batter will be purple
- 2 large eggs, room temperature
- ½ cup milk
- ¼ cup vegetable oil
- Zest of 2 small lemons
- ¼ cup fresh lemon juice
- Raw cane sugar, for sprinkling over the top of each muffin before baking
How to Make Lemon Blueberry Muffins:
Preheat the oven to 375 degrees. Coat a muffin tray with baking spray.
In a medium bowl, mix the flour, sugar, baking powder, and salt. Stir in the blueberries.
In another bowl, whisk the eggs with the milk, oil, lemon zest, and lemon juice.
Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
Spoon the batter into the muffin tray, then top with additional blueberries and a sprinkling of raw sugar.
Bake for about 20-23 minutes, or until a tester inserted in the center of a muffin comes out clean.
Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool slightly.
Serve warm, slathered in butter. Enjoy.
Equipment
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup + 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup of frozen blueberries, plus a few extras for the top of each muffin **Don't let them thaw, or your batter will be purple
- 2 large eggs room temperature
- ½ cup milk
- ¼ cup vegetable oil
- Zest of 2 small lemons
- ¼ cup fresh lemon juice
- Raw cane sugar for sprinkling over the top of each muffin before baking
Instructions
- Preheat the oven to 375 degrees. Coat a muffin tray with baking spray.
- In a medium bowl, mix the flour, sugar, baking powder, and salt. Stir in the blueberries.
- In another bowl, whisk the eggs with the milk, oil, lemon zest, and lemon juice.
- Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
- Spoon the batter into the muffin tray, then top with additional blueberries and a sprinkling of raw sugar.
- Bake for about 20-23 minutes, or until a tester inserted in the center of a muffin comes out clean.
- Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool slightly.
- Serve warm, slathered in butter. Enjoy.
I was looking for a good Lemon Blueberry muffin recipe that didn’t use a lot of butter. I tried this one and it was absolutely delicious! A few friends came over last night and all of the muffins disappeared. Thank you!
This recipe is absolutely delicious! Can’t wait to share with my family!
Hi! Do you still have the Blueberry Lemon Coffee Cake recipe that you make in a spring form pan?? I can’t find it. Thanks!!
Hi Molly,
Did you mean the Blueberry Buckle? https://fortheloveofcooking.net/2018/01/blueberry-buckle.html
Or the Blueberry Vanilla Bean Cake? https://fortheloveofcooking.net/2017/06/blueberry-vanilla-bean-cake-with-lemon-whipped-cream.html
Or the Blueberry breakfast cake? https://fortheloveofcooking.net/2012/02/buttermilk-blueberry-breakfast-cake.html
Otherwise, here are all my cake recipes (breakfast and dessert): https://fortheloveofcooking.net/?sfid=32270&_sft_category=cakes-and-cheesecakes
Hope this helps.
-Pam