Lemon Blueberry Muffins

11 comments

I saw this recipe for Lemon Blueberry Muffins on Georgia’s The Comfort of Cooking blog, this Saturday morning and thought these would be the perfect thing to start off my weekend.

The recipe makes 8 muffins but since I put them in a six cup muffin pan, I just made 6 very large ones instead of eight. I did have a little leftover crumb topping because of it. I just left in the oven for a little longer (until a cake tester came out clean) since they were larger than the recipe called for. I also added some grated lemon zest to the batter to give it that extra lemon flavor. Initially, I was a little leery of the very sticky batter, but don’t worry, they came out beautifully.

I must say, the amount of lemon in these muffins was perfect! The muffins had a hint of lemon which only made the blueberries POP! Wow, I don’t think I’ve enjoyed the taste of blueberries in anything as I did these!

These are super easy to make, and super delicious. You will not be disappointed! Thank you Georgia, for such a wonderful recipe!

Lemon Blueberry Muffins
Lemon Blueberry Muffins
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Lemon Blueberry Muffins


  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

A super easy muffins with the delicious flavors of blueberry and lemon. Topped with a cinnamony, crunchy topping.


Ingredients

Scale
  • MUFFINS:
  • 11/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • Grated lemon rind of 1 lemon
  • 1/3 c. vegetable oil
  • 1 egg
  • 1/3 c. milk
  • Juice from half a lemon (about 1/4 cup)
  • 1 c. fresh or frozen blueberries
  • TOPPING:
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/4 c. butter, room temp
  • 1/2 tsp. ground cinnamon

Instructions

  1. Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
  2. Grate the rind from 1 lemon. Combine flour, sugar, salt, lemon rind and baking powder in a medium bowl.
  3. In another bowl, combine vegetable oil, egg and milk, and mix with a fork. Add lemon juice. Pour into the flour mixture and mix well. Fold in blueberries. Mixture will be quite sticky, so use caution not to mash the berries when folding in. Fill muffin cups to the top.
  4. To make crumb topping, mix together sugar, flour, butter and cinnamon. Mix with fork and sprinkle over muffins before baking.
  5. Bake for 20 to 25 minutes, or until a cake tester comes out clean.


These Lemon Blueberry Muffins were featured in Foodbuzz Top 9 recipes!

Foodbuzz Top 9 – April 30, 2012

11 Comments

  1. I make nearly the same muffin and topping but I’ve never put cinnamon in the topping. I’m definitely going to give it a try. I love these muffins!

    • I’ve never put lemon in Blueberry Muffins before and what an addition! It makes the blueberries stand out front and center! They were the best muffin I’ve ever made!

  2. Those are some luscious looking muffins! Packed with blueberries, yes please. That crumble looks divine, too!
    xo
    http://allykayler.blogspot.com

    • The entire muffin was soo good! The lemon really made the blueberries stand out! I’ve made them 3 times in 4 days!

  3. Ooo I’ll take the muffin top please! The crumble on top looks too good! I love blueberry muffins, I can never resist 🙂

  4. So glad you enjoyed these muffins, Sandra! They turned out great! Thanks for sharing this with me. Congraulations on your top 9 spot with Foodbuzz recently too!

    • I loved them so much Georgia, that I have made them into Banana Muffins and Cherry Almond muffins. I think they are the perfect consistency for a muffin. This one’s a keeper! Thanks again!

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