Lemon-Blueberry Muffins

lemons and blueberries

Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.

Hmmm, some notes from these authorities: 1. Make the muffins in a jumbo muffin pan. 2. Really make sure your butter is at room temperature. I did follow their advice and couldn’t be happier with the result.

So, I think I can safely file this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. At the moment, the only other recipe occupying that folder that comes to mind is this one. There must be others though. No? I can’t think right now. I’ll have to report back.

Happy almost spring —

muffins overhead

mmmm...muffin muffin muffin

meyer lemons

holy blueberries

muffins in pan

Lemon-Blueberry Muffins

Source: The New York Times
Yield = 6


  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest (I used 2 Meyer lemons)
  • 1 cup + 1 T. sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups cake flour (Note: I used all-purpose flour)
  • 2 tsp. baking powder
  • 1½ tsp. kosher salt
  • 2 cups fresh blueberries (frozen probably work just as well)
  • ½ cup milk


  1. Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift ( … right) the remaining flour, baking powder and salt. I whisk. Wish I weren’t so lazy.
  3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
  4. Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.

muffin top


  1. I made these for my 4 year old niece last weekend. I bought a large container of blueberries – and cleaned them. And without thinking I dumped the flour in the bowl of blueberries..way more than 2 cups of berries. So, I just dumped the berries in the mix anyway, since they were all covered with flour. I made regular size muffins and let them cool a bit longer. They were very blueberry and when I gave one to my niece she didn’t speak or look up until she had polished off the whole muffin. I wish I had taken a video. Obviously these were a hit and I will be making them again. BTW – my sister in law, mother of my niece, is lactose intolerant and I have made all of Alexandra’s muffin recipes with non dairy substitutes, My favorite is coconut milk, light or not depending on whether or not you are watching your weight. You can turn it into “buttermilk” the standard way – with lemon juice or vinegar.

    • Love this image of your niece! How precious. Great to know about the lactose-free substitutes. I love the flavor of coconut milk. And very interesting re turning it into buttermilk…I did not know this! So cool. Thanks for writing in!

  2. Good morning, Ali! These muffins are so good! I made them for a crew that was resurfacing my fireplace. One of the men said that I could open up a bakery just selling these. Raves from everyone.
    Thanks for sharing!


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