Lemon Blueberry Muffins

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Felix Furo/shutterstock
The Editors
18 muffins
River Bend Farm, Williamstown, Massachusetts
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When blueberry season is in full swing you’ll find us in our kitchens whipping up batch after batch of these mouth-watering Lemon Blueberry Muffins! These breakfast treats are not overly sweet and just the right amount of tart. Make several dozen and freeze what you can’t eat—you’ll thank us later.

2 cups all-purpose flour, divided
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2 eggs, slightly beaten
3 tablespoons grated lemon zest
1-1/2 cups milk
1/2 cup (1 stick) butter, melted
2 cups fresh or frozen and slightly thawed blueberries

Preheat oven to 375 degrees F. Grease muffin pans or line with papers.

In a bowl, combine 1-1/2 cups of flour, baking powder, salt, cinnamon, and sugar. Add eggs, lemon zest, milk, and butter, stirring only enough to dampen the flour; batter will be lumpy.

In a separate bowl and working quickly, combine remaining 1/2 cup of flour and blueberries and toss to coat. Gently stir them into batter. Spoon batter into muffin cups, filling each 2/3 full. Bake for 30 to 35 minutes.

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