We are such suckers for all things lemon in this house, and I guess I could say the same thing about blueberries.  As I began writing this post, I realized my index is a bit heavy on the lemon and blueberry sides of things.  But how could anyone resist this match made in heaven?  My husband says these muffins are like a Lemon Bar and a Blueberry Muffin had a baby, and my Lemon Bars are his all-time favorite dessert.

I made two recipes of them in two days, and I’m seriously considering day three as I type.  Especially after SOME people around here eat more than their fair share and they happen to be disappearing like hotcakes! :o)

 These are super easy, friends.  Let’s dive in to the how-to.

Preheat oven to 375 degrees.

Begin by mixing 1/3 c. softened butter with

1 c. sugar.

Beat in one egg.

Zest two lemons and set the zest aside.  Then squeeze fresh lemons to produce 1/4 c. juice.  I used two lemons that I warmed a bit with hot water to get the most juice.  Add the lemon juice to the butter and sugar and mix well.

In a separate bowl, mix the following ingredients together:

1 1/2 c. flour,

1 tsp. baking powder,

and 1 tsp. salt.

Measure 1/2 milk and add it alternately with the dry ingredients to the butter/sugar/lemon juice mixture just until combined. Do not over-mix or you will lose the tender texture you’re looking for.

To 1 1/4 c. frozen blueberries (you can use fresh, but your baking time may be a little less),

add 2 T. flour and mix to combine.  This will help keep the blueberries from sinking down to the bottom of the muffins.

Gently fold the blueberries and all but 1 tsp. of the lemon zest into the batter.

Grease muffin cups with butter or coconut oil spray and using a scoop, fill each muffin cup about 3/4 full (divide batter evenly) and sprinkle with the remaining 1 tsp. of lemon zest.

Bake at 375 for 22-25 minutes or until a toothpick comes out clean.

Let cool in pan for 5-10 minutes and then remove to a wire rack to finish cooling.

I can pretty much promise that in one bite, you’ll be in love just like we are! Enjoy!

Lemon Blueberry Muffins

 

Print

Prep time

15 mins

Cook time

22 mins

Total time

37 mins

 

If Lemon Bars and blueberry muffins had a baby, this would surely be it. Super moist muffins packed with tart lemon flavor.

Alison: That Which Nourishes

Recipe type: Muffins, Bread

Serves: 12 muffins

Grocery List

• ⅓ c. butter
• 1 c. sugar
• 1 egg
• ¼ c. fresh lemon juice
• 1½ c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• ½ c. milk
• The zest of 2 lemons
• 1¼ c. blueberries

Here's how...

1. Preheat oven to 375.
2. Zest and juice two lemons.
3. Mix butter and sugar well.
4. Beat in egg.
5. Add lemon juice and mix.
6. In a separate bowl, mix the flour, baking powder, and salt.
7. Add to the butter/sugar mixture alternately with ½ c. milk. Do not over-mix.
8. Toss 2 T. flour into 1¼ c. frozen blueberries.
9. Fold in all but 1 tsp. lemon zest as well as blueberries into the batter.
10. Using a medium scoop, fill greased muffin tins about ¾ full and sprinkle with the remaining 1 tsp. lemon zest.
11. Bake for 22-25 minutes or until a toothpick comes out clean.
12. Cool in pans for 5-10 minutes and then move to a wire rack to finish cooling.

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