Lemon Blueberry Muffins

These muffins are great fresh or even frozen(reheated).  They have a nice lemon snap followed by the sweet tang of blueberry and then cake-y goodness.  I usually use organic ingredients to make these, but when the items are out of season and the wife wants a batch, I settle for the best quality I can find.

  • 3 cups unbleached whole wheat flour (or you could use all-purpose flour)
  • 2 1/4 teaspoons baking powder
  • 3/8 teaspoon salt
  • 3/4 cup softened butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest ( I usually double that by zesting a whole lemon)
  • 3/4 cup (whole) milk
  • 2 cups fresh (or you could use frozen blueberries – keep them frozen)


Preheat oven to 375 degrees F. Spray 12 muffin tin with nonstick spray
Mix flour, baking powder and salt in a large bowl.
Place butter, sugar, eggs, vanilla and lemon zest in bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as required. (it’s important the butter be softened, as this determines how the base will turn out.  More softened = fluffier muffins.  Also, for whatever reason, the lemon zest really likes to stick to the paddle, so make sure to scrape that a fe times so it blends nicely)
Change mixer speed to low. Beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.
Fold in blueberries, just until combined.
Fill each cup in muffin tin evenly (you can use an ice cream scoop to make it easier).
Bake until golden brown and cake tester inserted in center comes out clean, about 25 to 30 minutes. Transfer pans to wire racks; let cool for ten minutes. Remove muffins from pans. Serve warm or cold.

Makes 12 large muffins.

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