Delicious and Moist Blueberry Lemon Muffin Recipe
This blueberry lemon muffin recipe is moist enough you don’t even want to butter them. They are soft and tender inside, and pretty with a sparkling dusting of white sugar. This batch of blueberry lemon muffins was made with fresh blueberries but you can make them with frozen berries. When using frozen berries the batter can get swirls of purple, but that disappears during baking.
Muffin Batter Ingredients
2 cups flour
1/2 cup white sugar
1 tbsp (level) baking powder
1/2 tsp salt
Grated rind from one fresh lemon
1 extra large egg
1 cup milk
1/2 cup butter
1 1/2 cup fresh or frozen blueberries
Lemon Crunch Topping Ingredients
Juice from one lemon
2 tbsp melted butter
1/2 cup sugar
Blueberry Lemon Muffin Directions
Line large muffin tins with paper. Preheat oven to 375 F
Melt the 1/2 cup butter and set aside.
Wash and zest one lemon, set aside.
In a large bowl mix flour, sugar, baking powder, and salt.
Add the lemon zest to the flour mixture. This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well so that the baking powder is well distributed throughout your dry ingredients.
Make a well in the center of your dry ingredients.
In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
Pour the egg mixture into the well of the dry ingredients.
Mix with a wooden spoon until just blended. The batter will be lumpy but their should be no actual flour visible.
Fold in the blueberries.
Fill your muffin tins 2/3 full. I like to use an ice cream scoop for this.
Bake at 375 F until lightly golden about 20 minutes.
To make the Light Sugary Topping
This topping is very light, it just adds a tiny bit of sparkle to the top of each muffin.
While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.
Makes a dozen muffins. Let cool a little bit before eating, hot blueberries can burn the mouth.
These lemon blueberry muffins are really good for lunches. They are moist enough that they require no buttering. They freeze very well. I like to pop one or two muffins in a small sandwich bag, and then place them in a plastic container in the freezer. Add them to a lunch bag frozen and they are thawed and perfect by lunch time.
This Rhubarb Muffin Recipe is a great way to use up fresh or frozen rhubarb. It has a light cinnamon flavour with a brown sugar steusal topping.
Of course I have a great bran muffin recipe, this one features carrot and pineapple.