Lemon-Blueberry Muffins

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photo by Redsie photo by Redsie
photo by Redsie
photo by lindamills22 photo by lindamills22
photo by Tuck C. photo by Tuck C.
photo by Cecelia M. photo by Cecelia M.
photo by Redsie photo by Redsie
Ready In:
32mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 400°F.
  • Grease a 12 cup muffin tin.
  • In a large bowl combine flour, sugar, baking powder and salt. Stir in walnuts and lemon peel.
  • In a small bowl beat egg, milk, butter and vanilla.
  • Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.
  • Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.

Questions & Replies

  1. How much is 2servings of these cupcakes
     
  2. Could I use frozen berries?
     
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Reviews

  1. Very yummy muffins. I tripled the amount of lemon rind to be added, and the result was wonderful. Very easy to make, and the blueberries remain whole and plump.
     
  2. This was my first try at muffins from scratch and they were TERRIFIC! Easy to make too!
     
  3. Super moist and delicious. Aftwr reading some of the negative reviews on them being dense and not enough lemon I used frozen blueberries and didn't thaw them and also zested a whole lemon and added 1 tbsp of lemon juice.
     
  4. I made two batches of these yesterday. Right out from the oven, I was unimpressed: the muffins seemed dry. HOWEVER, I left the muffins in a ziplock overnight. This morning they are TERRIFIC. I think that the overnight ziplock treatment helped redistribute the moisture. I did not use lemon zest. Instead, I squeezed a half-lemon into the batter. Also, the batter SEEMED very wet, but it cooked up beautifully. I am going to make more today.
     
  5. Made these on a rainy day - turned out perfect! They turned out soft, fluffy and full of flavor! Im going to sub cranberries for blueberries too sometime in the future (and maybe even try orange zest to make a whole new recipe). Either way this base is delicious thank you!
     
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Tweaks

  1. I zested a whole lemon to add that extra lemon taste and reduced the sugar (omitting the extra 2T) because we don't like them too sweet.
     
  2. I added an overripe banana to increase the sweetness and I skipped the nuts.
     
  3. The wet ingredients (I had no choice!) the amount of lemon zest and salt.
     
  4. Made per the recipe, just added a glaze to the finished product: 1/4 c. confectioner's sugar, 2 tbsp fresh squeezed lemon juice, and a pinch of lemon zest. Stir 'til smooth and brush over hot muffins.
     
  5. I added extra zest, about 1/8 cup lemon juice and about the same of oatmeal. Then mixed brown sugar, oats and sprinkled the tops lightly. Also some baked in papers and some without. I don't recommend the papers.
     

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