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Here’s a quick and tasty recipe for lemon blueberry muffins! Blueberries are in season right now in Ontario, and I can’t help but buy some at our weekly neighbourhood farmers’ market. Royal Rose Garden attends our market when blueberries are in season. And this past week, I bought some of their sunflowers as well!
Eat these lemon blueberry muffins warm out of the oven or freeze to enjoy later.
Once baked, the blueberries turn jammy and sweet. The tang from the lemon nicely complements the sweet berries. The lemon blueberry muffins start from a basic muffin batter. Grated zest of one lemon adds the citrus flavour to the batter, and a sugar-lemon juice glaze finished them once they’re out of the oven. Fat, juicy blueberries stud the muffin batter. You could also use chunks of peeled peaches or apples instead of the blueberries, if you want.
Again, for muffins you want to make sure you don’t overstir because that’s how you get those dreaded peaks and valleys, and one tough muffin!
Lemon Blueberry Muffins
Ingredients
For the Muffins
- 2 cups flour all-purpose
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 egg large
- 1/4 cup oil canola or vegetable
- 1 cup milk 2% or whole
- 1 tsp vanilla extract
- 1 lemon
- 1 1/2 cups blueberries washed and picked over
For the Glaze
- 2 Tbsp sugar
Instructions
For the Muffins
- Preheat oven to 425 F. Line 12-cup muffin tin with paper liners. Set aside.
- Zest the lemon and set aside. Juice the lemon and set aside for the glaze.
- In a large bowl, mix the flour, baking powder, salt, and 1/3 cup sugar. Make a well in the centre.
- In a medium bowl, mix the egg, oil, milk, vanilla, and lemon zest.
- Pour the wet ingredients into the dry. Mix gently until mostly blended.
- Add the blueberries to the batter. Mix until just blended.
- Divide the muffin batter into the 12 muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean. Let cool slightly before glazing, about 10 minutes.
For the Glaze
- While the muffins are baking, mix the reserved lemon juice and 2 Tbsp sugar.
- When the muffins are done baking and still warm, dip the crown of the muffin into the glaze. Set muffins right side up on a wire rack to finish cooling.
Check out our other muffin recipes:
- Chocolate chocolate chip banana muffins
- Walnut raisin pumpkin spice muffins
- Tea cakes and honey butter
- Moist banana walnut muffins
- Lemon poppyseed muffins
Yum, yum – it looks good! #MMBC
I just love lemon and blueberry together!
A perfect match!
These sound and look absolutely delicious! Thanks for sharing the recipe. Pinning and plan on making them soon!
mmm mmm these look so good. what a great combination of flavors.
Oh, yum!
Great flavor combination!
Yes, lemon and blueberry are a classic pairing!
Always looking for new muffin recipes and these look really good. Love blueberries and love lemon!
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Love love blueberries – Its in season at the moment, so just bought a 5kg box and may have to freeze some for later, but that’s not a problem, then I will have some for a longer period of time.
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I love lemon and blueberries together – Pinned! Thanks for sharing at the What’s for Dinner party. Hope you have a fantastic weekend!
Lovely combination of flavours
Thanks for linking with #pocolo, sorry for the delay with commenting