Lemon Blueberry Muffins

These Lemon Blueberry Muffins are moist and not too sweet. The addition of lemon make them even more delicious.

Lemon Blueberry Muffins by FamilySpice.com

While most of the country is sweating and smoldering in the heat, here in San Diego we’ve had Spring weather with highs hovering around 70ºF. I am trying not to complain too much. Our hottest months are fast approaching. But, odds are the kids will return to school during prime pool and beach weather. Well, homework will have to take a back burner to after-school dips in the pool! Not that I have a pool at my house, but we will find one to dip ourselves in! The weather may not scream to us summer, but there are other obvious markers that summer is here (and it’s not the obvious one where the kids are home for 2 1/2 months!). Summer fruits are everywhere (yum!) and we love to eat them all. One great sign of summer: big, fat, juicy blueberries.

Blueberries for Lemon Blueberry Muffins by FamilySpice.com

I made blueberry muffins many times while I was growing up, so I suppose there is something special about a lovely muffin bursting with these blue juicy jewels. So it was no surprise that blueberry muffins are also a favorite for my children.

Lemon Blueberry Muffins by FamilySpice.com

This version includes lemon zest – oh what a difference that makes! I now have new favorite muffin. YUM!

Lemon Blueberry Muffins

Who doesn't love a blueberry muffin? And now they are even better with a bit of lemon! Recipe adapted from Sara Phillips, Baking 9-1-1

Ingredients:

  • 1/2 cup blueberries
  • 1 TBS all-purpose flour
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, unsalted, room temperature
  • 1/2 cup granulated sugar
  • 3/4 tsp lemon juice
  • 1 lemon, zest
  • 1/4 tsp vanilla extract
  • 2 eggs, large
  • 1/2 cup milk

Directions:

  1. Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan.
  2. In a small bowl mix:
    • 1/2 cup blueberries
    • 1 TBS all-purpose flour
  3. In a medium bowl whisk together:
    • 1 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 2 tsp baking powder
    • 1/2 tsp salt
  4. Using a stand mixer, whisk and cream until light and fluffy:
    • 1/2 cup butter, unsalted , room temperature
    • 1/2 cup granulated sugar
  5. Add to the butter mixture:
    • 3/4 tsp lemon juice
    • 1 lemon , zest
    • 1/4 tsp vanilla extract
  6. Add to the butter mixture one at a time:
    • 2 eggs, large
  7. In batches, alternate adding dry ingredients into butter mixture with:
    • 1/2 cup milk
  8. Mix until blended thoroughly.
  9. Gently fold in blueberry mixture by hand.
  10. Divide batter evenly into the prepared muffin pan and bake in the oven for 30-40 mins., or until muffin tops are a deep golden brown.
  11. Let the muffins rest in the pan for 5 mins., then turn out onto a cooling rack to cool.

Notes:

Serving Suggestions: You can also try it with orange juice and orange zest!

Prep Time:

Yield: 12 muffins

Cook Time:

Lemon Blueberry Muffins Detail

Lemon Blueberry Muffins by FamilySpice.com

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6 Responses to Lemon Blueberry Muffins

  1. kimberly at #

    Great pictures! Your muffins look delicious.

  2. Close to home at #

    thanks for making them. I will have to try your go to recipe

  3. Sarah at #

    These muffins are awesome! I used brown sugar in the crumb topping like others suggested and they are perfect. I did however have to bake them longer than called for.

  4. Gabby at #

    These were probably the best blueberry muffins I ever made. I will definately make them again. They are so easy to make too!

  5. Jenny at #

    The whole family loved them! These would be perfect to add to any brunch. Thanks for a great recipe!

  6. Jane at #

    Hands down best thing I ever made on this sight..and I've made plenty. Nuff said. Um, do they have 10 stars???

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