Blueberry Lemon Muffins

Blueberry Lemon Muffins make a wonderful breakfast, snack or dessert! 

The blueberries are back and Don has been picking almost every nice day.  Our freezer is starting to bulge at the sides with all those berries.  I've been doing some baking with them and we've also been eating them almost every day.  Fresh blueberries are delicious and our wild Newfoundland berries are the best.  

Here is another delicious blueberry muffin recipe. These muffins are fragrant with lemon and bursting with blueberries. The recipe is a little sweeter than my usual Blueberry Muffin recipe which makes them quite good as not only a breakfast or snack muffin but also as a nice dessert muffin as well. 

These muffins freeze well if there are any left over.  If you like them warm it's easy to thaw one in the microwave.

Printable recipe at end of post. 

Blueberry Lemon Muffins

• 2½ cups flour, divided
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 3 eggs
• 1¼ cups sour milk or buttermilk
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• ¼ cup butter, melted
• ¼ oil
• Grated rind of 1 large lemon (Use 2 if lemons are small)
• 1½ - 2 cups blueberries, fresh or frozen

How to make it: 

Preheat oven to 400 degrees.  Line or grease/spray about 18 muffin cups

Place flour in large bowl.  Remove 2 tablespoons and sprinkle over berries.  (If using frozen berries, do not thaw.) Mix the baking powder, baking soda, salt and sugar with the flour in the bowl. 

In a medium bowl, beat the eggs; add the milk, flavourings, melted butter, oil and grated lemon peel.

Make a well in the dry ingredients and pour in the wet ingredients.  Gently mix until most of the flour is mixed in.  Fold in the floured blueberries until they are mixed through the batter. 

Spoon into prepared muffin pans.  Bake in preheated oven for 18-20 minutes until golden brown and the middle of each muffin is baked.  Test with a toothpick to make sure.  If using frozen berries you may need an extra minute or two.  Cool muffins on a wire baking rack before storing.  Keep muffins in a covered container to retain freshness.

Makes 16 - 18 muffins.

Place flour in large bowl.  Remove 2 tablespoons and sprinkle over berries.  (If using frozen berries, do not thaw.) Mix the baking powder, baking soda, salt and sugar with the flour in the bowl. 

Dredging the berries in flour helps prevent them from sinking to the bottom of the batter while baking.  I used 1½ cups of berries in this batch of muffins but the batter will support 2 cups if you like a fruitier muffin.

In a medium bowl, beat the eggs; add the milk, flavourings, melted butter, oil and grated lemon peel.

If the lemons are small use two instead of one large lemon.  You want a pronounced lemon flavour in the muffins.

Make a well in the flour and pour in the liquid ingredients.

Gently mix until the flour is almost mixed through.  You will continue mixing when you add the blueberries.

Add the floured berries and fold through the batter.

Don't over work the batter.  Stir only until the berries are evenly distributed through the mix.  

Scoop the batter into the prepared muffins pans.  I like to use an ice cream scoop.  Bake in the preheated oven for 18 to 20 minutes.  They may take a minute or two longer if the blueberries were frozen.

Today I made 16 muffins.  The other four were still baking when this photo was taken.  I could have easily made 18 muffins but I rounded the scoop of batter a little more than usual.  

Waiting, waiting, waiting for these muffins to cool down so I won't burn my mouth when I take that first delicious bite.

Finally cooled down enough to eat but still warm and filled with those lovely blueberries and fragrant with lemon flavour.

Bursting with blueberries!

Blueberry Lemon Muffins are so tempting.  Have one for breakfast, a snack or even dessert!

To print click on arrow upper right side.⇩