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. says

    great minds must think alike! i was planning to make lemon blueberry muffins last night with some blueberries that I had in the freezer but only had one lemon! Now that I’ve seen yours, I’m definitely motivated to buy more.

  2. says

    MMMMMMMMM…..Alexandra!!! Those muffins look so FABULOUS!!!!! I will have to wait until summer for those blueberries!! I don’t know if I can wait that long!!!

  3. says

    Spectacular photos, and a classic simple recipe. This is why I read you religiously. :)

    I’d also add if you use frozen blueberries, make sure they are mostly thawed before you add them to your batter. Otherwise you’ll get cool spots in the muffins where the batter won’t cook properly.

    Thanks for sharing!

    Casual Kitchen

  4. Kathrin says

    Another look-no-further recipe: Your chocolate chip cookies. Come out perfect every single time. Can’t wait to make this!

  5. says

    I can’t tell you how good those muffins look! I’m having some friends over next week for breakfast/brunch and I am thinking they would be a great addition … delicious!

  6. says

    Oh, those look so good. At the long-gone Madison Avenue Deli on 86th Street in NYC, they used to have the best blueberry muffins I’ve ever had in my life–they looked just like yours, filled with blueberries and sugary-crispy on top. Love the addition of the lemon!

  7. says

    You have me craving muffins now :) I just did a Meyer Lemon Ricotta muffin but they’re all gone already!

    Today I’m headed to the LJ Farmer’s Mkt, so I’ll be looking for berries!

  8. says

    Alexandra, the photos of these delicious muffins are amazing. Just beautiful and I know the muffins have to be just as good. I love lemons and blueberries. Yummy!

  9. Gretchen says

    I just wrote down the recipe and will make these as soon as I buy more blueberries (I bought some last weekend but then I ate them all!)
    Looking forward to hopefully seeing you next month when the maddens are here!

  10. terri says

    I made these for dinner tonight. They were fabulous. I used a “regular” lemon, and confess that I do not know exactly what a meyers lemon is. I also used a regular sized muffin tin and they came out beautifully, though they are very delicate and really, really do need that seven minute cooling time. I also dipped the tops in melted butter and lemon juice mix and then into sugar They were wonderful. I chose this recipe for the butter foundation, the lemon zest, and the extra sugar in the batter. Spot on! This recipe deserves an honored spot in the recipe box! Thanks for sharing!

  11. says

    Thanks a lot for the informative posts guys, have been following your blog for the past few months while trying to lose weight for my wedding on the Cambridge diet plan and it’s going really great. I’m down about 25 lbs in the past couple of months and your site has really inspired me to keep trying. Great job.

  12. says

    Thank you so much for this recipe. I added about 1/2 cup ricotta cheese and they made the best blueberry muffins I have ever had. The crumb was closest to bakery-style muffins I’ve ever gotten and the tartness of the lmeons balanced beautifully with the sweetness of the berries.

    • says

      Jennifer — I never find fault in substituting buttermilk for milk… in fact, I think I should probably edit the recipe. I love buttermilk in all things baked. Glad these worked out for you!

  13. Tami says

    Ok, I finally searched your recipes…I will make these muffins and maybe have a show down between the be cake and these muffins

    • says

      Hi Tami! So sorry for this delayed response…got behind during vacation with the fam. So glad you have had success with this recipe. It’s one of my faves, too. Thanks for writing in!

  14. Jaclyn says

    Soooo yummy! Would the farmers market be San Clemente CA?? Small world, we live in San Clemente on the Marine Corps base!!

    • says

      Jaclyn — Yes! We lived in San Clemente for about 3 years. My husband was stationed at Camp Pendleton, but we lived in town just a block away from that farmers’ market. I loved the part of base that you live on (if I am imagining it correctly) — I had a bunch of friends who lived there. Just thinking about the farmers’ market and Camp Pendleton and San Clemente and the Pacific Ocean makes me miss it so so very much. Are you loving it as well?

    • says

      Milena — I am afraid to say that I don’t know how these sorts of substitutions turn out. Have you tried doing this in the past with other recipes? If you have had success, then I say go for it! It’s only 1/2 cup, so I imagine any milky type liquid would work just fine in place of the milk. Good luck with it! Let me know if you make any discoveries!

  15. Ruth says

    We rocked these muffins with earth balance (instead of butter) sticks and rice milk. Still kept in the egg, though. DELICIOUS. My four year old daughter said these were the best muffins were have ever made (we used to bake every Saturday, so she knows:). Yum. We made regular size and a tray of minis for school lunch. Thanks!

  16. says

    I’m curious to find out what blog system you happen to be using? I’m experiencing some small security issues with my latest website and
    I’d like to find something more safeguarded. Do you have any solutions?

  17. Bangkok Mom says

    Hi again, this recipe looks almost exactly like the blueberry breakfast recipe but in muffin size, is that right? I am very partial to anything lemon, as you can see. I will spend some time looking at your nondessert recipes now :-).

    • says

      Haha, you are funny :) Yes, almost identical with the exception of milk instead of buttermilk (though buttermilk would be just fine), and about a tablespoon more sugar, though again, I think the difference is negligible.

  18. Linda Hoffman says

    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.

    • says

      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!

  19. Trish says

    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!

  20. Huebscher says

    These worked out just fine with frozen berries.
    /in my defense, there’s a winter “storm” in Austin, with “thundersleet” and “ice,” and the whole city is on lockdown ’til 1 pm. 😉

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