Bread · Breakfast · Recipes

My Favorite Lemon Blueberry Muffins

blueberry lemon muffins best

Unemployed life is surprisingly busy.  I feel like I have less time now than I had while I was employed.  Dealing with insurance issues, the unemployment department, running errands, applying for jobs, fixing my car, interviewing, faxing, mailing, printing, copying… I am exhausted.  Maybe this would be a good time to take a vacation.  Any cheap deals out there?  Ha!

One thing that unemployed life has given me is a chance to really dig into recipes that I haven’t touched in awhile.  I hardly bake but I was craving blueberry muffins, so I made them.  As you may have noticed, I have a soft spot for lemon and blueberry.  I realized that all of these years I had been baking blueberry muffins without any hint of lemon in them.  It was time for a change.

I love the freshness the lemon adds to these.  The muffins themselves are airy and moist too.  This is my favorite base muffin recipe to use.  The key is to not over mix the batter.  Little chunks of flour are okay.  That’s how you get all of those fluffy bubbles in your baked muffin.  If your muffins end up too dense, it’s because you over mixed the batter.

Take care!

Lemon-Blueberry Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: About 12-15 muffins

Lemon-Blueberry Muffins


  • 1/2 cup butter or 1/2 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh or frozen blueberries
  • 2 tablespoons lemon juice (about the amount from 1 large lemon)
  • 1 1/2 tablespoons lemon zest
  • For Topping (optional)
  • 1 tablespoon granulated sugar, mixed with
  • 1/4 teaspoon ground nutmeg


  1. Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large size muffins).
  2. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt.
  3. With spoon, fold in half of flour then half of milk into batter; repeat. Do not overmix. Fold in blueberries and lemon peel. Spoon into muffin cups (filling about 3/4 full) and sprinkle topping onto each muffin.
  4. Bake 16 to 20 minutes, until golden brown and springy to touch.

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