Blueberry Lemon Muffins
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Served warm with a dab of butter these Blueberry Lemon Muffins will brighten the dreariest day.
  • ½ cup (8 TBS) butter
  • 1 cup sugar
  • 2 tsp lemon zest
  • 2 large eggs
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 cups All-Purpose Flour
  • ½ cup milk
  • 1 ½ cups blueberries
  • ¼ cup turbinado sugar, for topping
  1. Preheat the oven to 375°F.
  2. Line a 12-cup muffin tin with papers.
  3. Add the sugar to a small bowl and add in the zest.
  4. With a spatula or spoon work the zest into the sugar.
  5. In a medium-sized bowl, beat together the butter and infused sugar until well combined.
  6. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  7. In a medium size bowl whisk together the baking powder, salt, and vanilla, then add it to the egg mixture
  8. Add the flour alternately with the milk, beating gently just to combine, scraping the bottom and sides of the bowl as necessary.
  9. Add the blueberries to the batter, stirring just to combine and distribute.
  10. Add a heaping ¼-cupful into the prepared muffin pan; an ice cream scoop works well.
  11. Sprinkle about 1 teaspoon turbinado sugar on top of each muffin.
  12. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  13. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. Add a light glaze if desired.
Recipe by Sweet Sensations at

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