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 —
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.
35 Comments
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.
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!!!
Yum. This is a very simple recipe! Maybe there are muffins in my future
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!
Dan
Casual Kitchen
They look beautiful! I’ve got a few meyer lemons in the fridge, I should make these. The tops look so crispy and delicious.
Lemon and blueberry are my favorite flavors together. It’s been so long since I was at the SC Market…the memories.
Wow – they look amazing! What incredible pictures! I really want a jumbo muffing tin now.
*tear*
Deliciously scrumptious.
Another look-no-further recipe: Your chocolate chip cookies. Come out perfect every single time. Can’t wait to make this!
Holy blueberry! Wow! Those muffins are jammed packed full of blueberries. I cannot wait to try this recipe out!
I can’t wait till it’s blueberry picking time. I love making muffins! Yours look wonderful~
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!
stunning photography, alexandra. you’ve done a terrific job of showcasing some delicious muffins!
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!
These are the best bluebery muffins I’ve ever seen! I have to make these, can yiu use regular salt when you make them??
These are the most beautiful muffins I have ever seen in my life!
I love lemon and blueberry! I am not usually a huge muffin fan but those look so good.
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!
DIVINE
i can not wait for all the summer berries!!!!! and blueberry muffins are one of my faves, and with meyer lemon–yum.
Omigosh, that cross-section where the muffin is revealed to be more than half blueberries (heh)… I’m in love!
I LOVE blueberry muffins. Yours look like they’re to die for!
This look delicious. I can’t wait for blueberry season!
I love the combination of lemon and blueberry. Andin a muffin.. perfect!! They look absolutely, incredibly moist and delicious!
Hi, Alexandra!! I just gave you an award!! The friens award!! Why?? Check out my latest post: my 3rd award!!!
Just wanted to let you know that I’m baking these now and the house smells divine!
Mmmm…love lemon and blueberry and the crusty top on these is perfect. Really wishing I had one of those beauties right now!
Holy breakfast, Batman! These look fabulous – moist and fruity inside and crunchy on the top. Can’t wait to try these out.
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!
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!
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!
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.
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.
YUM!
i made these today and used buttermilk vs. regular since it’s what i had on hand.
delicious.
thanks for the recipe!
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!
Hi! Just wanted to let you know I made your recipes for Moms Crazy Cooking Challenge and they’re delicious! http://patitudes.blogspot.com/2012/04/lemon-blueberry-muffins.html