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