Lemon-Blueberry Muffins

Tuesday May 30 2017

Posted in Gifts From the Kitchen, Party Recipes

Lemon-Blueberry Muffins

This recipe is from a book I coauthored called, Lemons: Growing, Cooking, Crafting (Chronicle Books 2003). To make a special “good morning” gift, tuck them into a basket lined with a pretty tea towel. Add a crock of softened cream cheese mixed with lemon zest, a jar of jam, a newspaper, and a tin of tea.


2 cups flour
1 tablespoon baking powder
2-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
1-1/2 cups fresh blueberries
1/2 cup (1 stick) unsalted butter, softened
2/3 cup, plus 1 tablespoon, sugar
2 eggs
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
3/4 cup milk
1 teaspoon cinnamon


1. Heat oven to 350 degrees. Lightly grease a 12-cup nonstick muffin tin, or line with paper liners. In a medium bowl, combine the flour, baking powder, 2 teaspoons of the lemon zest, and salt. Stir to mix. Remove 1/4 cup of the flour mixture and toss in a small bowl with the blueberries to coat. Set aside.

2. In a large bowl, cream the butter and the 2/3 cup sugar. Add the eggs, lemon juice, and vanilla and beat until smooth. Add the milk and mix well. Add the flour mixture and stir just until the dry ingredients are moistened. Do not overmix. Gently fold in the blueberries.

3. Fill the muffin cups with the batter. Combine the 1 tablespoon sugar, cinnamon, and remaining 1/2 teaspoon lemon zest and sprinkle over the tops. Bake for 20 to 25 minutes. Let the muffins sit for a few moments before removing them from the tin and placing on a wire rack. Serve warm or at room temperature.


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