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.
I 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.
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.
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.
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.
They turned out fantastic!
- 1 C. milk
- 1/4 C. vegetable oil
- 1 egg
- 2 tsp lemon juice (fresh squeezed, if possible)
- 1 Tbsp lemon zest
- 1/3 C. sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 2 C. flour
- 1 C. blueberries (fresh or frozen)
- Preheat the oven to 400 degrees.
- Spray cooking spray on the muffin pan.
- Mix together the wet ingredients: milk, oil, egg, lemon juice, and lemon zest.
- Add sugar. Blend together well.
- Add the remaining dry ingredients: baking powder, salt, and flour. Blend together well. (It will be lumpy)
- Fold in the blueberries.
- Pour into muffin cups evenly.
- Bake for 20-25 minutes.
- Let cool for 1-2 minutes then remove from the muffin pan.
- Serve or save for later.
- If you prefer a sweeter muffin, change the sugar amount from 1/3 cup to 1/2 cup.