Sweet Saturday: Lemon Blueberry Muffins

One of my favorite restaurants is Perkins. Any time I go there, I get the breakfast and always get it with a blueberry muffin. Blueberry muffins were one of the first things I baked from scratch when I lived on my own. They make me smile every time I take a bite.

Lemon Blueberry MuffinsI also adore lemon, as I mentioned before with the lemon squares I made a couple of months ago. Not long ago, it occurred to me that I should combine the flavors for a lemon blueberry muffin. I played with a recipe I had for blueberry muffin making a few changes so I could add lemon to the mix. 

A quick warning, these muffins are not very sweet. However, I think they are delicious, especially warm with butter on them. Mmmm….

As my oven preheated to 400°, I blended together all my wet ingredients: 1 cup milk, 1/4 cup vegetable oil, 1 egg, 2 teaspoons fresh squeezed lemon juice, and 1 Tablespoon lemon zest. 

Lemon Blueberry Muffins
Mix together all the wet ingredients then blend in the sugar before adding the rest of the dry ingredients.

Then, I added my dry ingredients. I stirred in 1/3 cup sugar (if you do prefer a sweeter muffin, change this to 1/2 cup) and mixed it well. Next I added 1/2 teaspoon salt, 3 teaspoons baking powder, and 2 cups flour. Using my spatula, I mixed this all together. The mix will (and should) be lumpy. 

Lemon Blueberry Muffins
Notice that the batter is still lumpy.

Now, I folded in 1 cup of blueberries. While I love using fresh blueberries, they aren’t in season so I used defrosted (and drained) frozen berries. 

Lemon Blueberry Muffins
The blueberries are folded in and ready to go into the muffin pan.

Finally, I poured the batter into my muffin pan and baked the muffins for 22 minutes. After they cooled for a couple of minutes, I removed them so I could eat one and let the others cool on a wire rack. 

Lemon Blueberry Muffins
Don’t they look amazing?

They turned out fantastic! 

Lemon Blueberry Muffins
Yields 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1 C. milk
  2. 1/4 C. vegetable oil
  3. 1 egg
  4. 2 tsp lemon juice (fresh squeezed, if possible)
  5. 1 Tbsp lemon zest
  6. 1/3 C. sugar
  7. 1/2 tsp salt
  8. 3 tsp baking powder
  9. 2 C. flour
  10. 1 C. blueberries (fresh or frozen)
  1. Preheat the oven to 400 degrees.
  2. Spray cooking spray on the muffin pan.
  3. Mix together the wet ingredients: milk, oil, egg, lemon juice, and lemon zest.
  4. Add sugar. Blend together well.
  5. Add the remaining dry ingredients: baking powder, salt, and flour. Blend together well. (It will be lumpy)
  6. Fold in the blueberries.
  7. Pour into muffin cups evenly.
  8. Bake for 20-25 minutes.
  9. Let cool for 1-2 minutes then remove from the muffin pan.
  10. Serve or save for later.
  1. If you prefer a sweeter muffin, change the sugar amount from 1/3 cup to 1/2 cup.
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.



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