Blueberry + Lemon Muffins


 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Hello my lovelies! I am slowly getting over my cold. My natural immunity has clearly dropped off significantly. Another good reason to never go into an office building again… It’s been hard to get work done. My sense of taste is always way off when I’m sick. Not the most helpful when you’re working on recipes! Today’s recipe is super simple. Two bowls, a whisk and a spoon. Half an hour later warm fluffy muffins full of juicy blueberries are there. It’s practically witchcraft. I’m starting in on my new stash of blueberries from my parents. They may make one or two more appearances. I’m not sorry.

Heat the oven to 200C (395F). Line a 12 cup regular muffin pan with paper cases.

Measure the flour, baking powder, salt, sugar and lemon zest into a large bowl.

Whisk the dry ingredients together and set aside.

Using a microwave safe bowl or cup that is large enough to hold all the wet ingredients (approx. 2 cups), zap the butter until it’s just melted. Whisk the egg into the butter. Whisk in the lemon juice. Finally whisk in the milk. If you do them in this order, the liquids will hold together better and there won’t be any floaty bits of butter.

Add the blueberries to the dry ingredients and toss to coat.

Add the liquid mixture and gently fold until just barely combined.

Streaks of flour are good. Divide the mixture evenly between the 12 muffin cups.

Bake for 18 to 25 minutes until well risen, golden and the muffins spring back when gently pressed in the centre. The range of baking times is wide because it will vary depending on if your blueberries are fresh or frozen. Muffins made with frozen berries will take closer to 25 minutes.

Remove the muffins from the pan to cool on a wire rack.

Tuck in as you see fit.

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Blueberry + Lemon Muffins


Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 30 mins | Difficulty : Easy | Makes : 12 muffins

Tender fluffy lemony muffins studded with juicy blueberries.

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup (100 grams) sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 7 tablespoons (100 grams) butter
  • 1 large egg
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 1 generous cup blueberries (fresh or frozen)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl and spoons
  • 12 cup muffin pan lined with paper cases

Directions:

Heat the oven to 200C (395F). Line a 12 cup regular muffin pan with paper cases.

Measure the flour, baking powder, salt, sugar and lemon zest into a large bowl. Whisk the dry ingredients together and set aside.

Using a microwave safe bowl or cup that is large enough to hold all the wet ingredients (approx. 2 cups), zap the butter until it’s just melted. Whisk the egg into the butter. Whisk in the lemon juice. Finally whisk in the milk. If you do them in this order, the liquids will hold together better and there won’t be any floaty bits of butter.

Add the blueberries to the dry ingredients and toss to coat.

Add the liquid mixture and gently fold until just barely combined. Streaks of flour are good. Divide the mixture evenly between the 12 muffin cups.

Bake for 18 to 25 minutes until well risen, golden and the muffins spring back when gently pressed in the centre. The range of baking times is wide because it will vary depending on if your blueberries are fresh or frozen. Muffins made with frozen berries will take closer to 25 minutes.

Remove the muffins from the pan to cool on a wire rack. Tuck in as you see fit.

Cook’s Notes:

  • If you don’t have blueberries on hand, these muffins are great with raspberries or any other frozen berry
  • Gentle mixing of wet and dry ingredients is key – go slowly and only mix until it just comes together.

 – These muffins are best the day they are made or the day after. To keep them longer freeze in a zip lock bag and reheat as needed – 

Adapted from Marvellous Muffins by Alison Holst.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

9 thoughts on “Blueberry + Lemon Muffins

  1. Is there any better combination than lemon and blueberry for this time of year? These sound just perfect!

  2. These look so light and fluffy. I love a little bit of lemon in everything, it just gives every kind of baked good a fresh little kick. I love the combination with blueberries, I’ve never tried that before but I’m definitely open to trying it. Thanks for this recipe, this one is definitely being saved.

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