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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

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.

Print Recipe

My Favorite Blueberry Lemon Muffins

Course

Breakfast, Snacks

Cuisine

American, Canadian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

• 2 cups white flour
• 1/2 cup white sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1 fresh lemon wash and zest the rind
• 1 extra large egg
• 1 cup milk
• 1/2 cup butter
• 1 1/2 cup fresh blueberries Can substitute with frozen

Course Breakfast, Snacks Cuisine American, Canadian Prep Time 10 minutes Cook Time 20 minutes Servings muffins Ingredients 2 cups white flour 1/2 cup white sugar 1 TBSP baking powder 1/2 tsp salt 1 fresh lemon wash and zest the rind 1 extra large egg 1 cup milk 1/2 cup butter 1 1/2 cup fresh blueberries Can substitute with frozen

Instructions

1. In a large bowl mix flour, sugar, baking powder, and salt. 
2. Add the lemon zest to the flour mixture. 
3. 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. 
4. Make a well in the center of your dry ingredients.
5. In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
6. 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 there should be no actual flour visible.
7. Fold in the blueberries.
8. Fill your muffin tins 2/3 full, bake until golden at 375 F, about 20 minutes.

Light Lemon Crunch Topping

1. While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
2. Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
3. Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.  

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