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.
This was my first try at muffins from scratch and they were TERRIFIC! Easy to make too!
Very bland. Even with more zest. Needs lemon juice or something.
mild, lightly sweet, lovely texture and crumb!
I really enjoyed this recipe! I just made them they're not even "cool" yet but they are very yummy! I am a "it smell's done" kind of baker so I baked it at 350 for about 20- 24 min. I did not use paper baking cups but they popped right out with a little spray. ALSO I did not have fresh lemon or blueberries! Frozen blueberries and (roughly guessing) a tablespoon of lemon juice still worked very nicely! I'll use this recipe again!
I wanted to make mini muffins for a class snack and gave these a whirl. The only change I made to the recipe was to use the mini muffin pan with paper liners. I would not recommend this change - Completely stuck to the paper and a bit rubbery. Perhaps I'll give them another try (as large muffins) given all the rave reviews.
Definately a winner! (Not that I had any doubts.) Used zest of 1 small lemon and added the juice of 1/2 of it, as recommened by others. Substituted chopped toasted hazelnuts for the walnuts, which added a nice finishing flavor to the intial lemon, and bluberry mid-flavor. Will be my new go-to recipe for blueberry muffins.
After reading a couple of reviews, I added more lemon zest and added some lemon juice to the mix. They came out oh so moist and so tasty! Made 14 muffins that I baked at 350F for about 25 minutes. Thanks Tonkcats!
Really quite an excellent muffin. I followed the recipe as written with the exception of the lemon zest, which I increased slightly to accommodate the entire lemon. I also used only the 1/2 cup sugar in the batter and sprinkled the remaining 2 Tbs over the uncooked muffins before putting in the oven. My husband, who is a lemon aficionado, absolutely loved them. Top notch Tonkcats!