Although traditional blueberry muffins are great, few things go as well together (I think) as blueberry and lemon. I love the brightness that lemon brings to a blueberry muffin. Since we’re in the home-stretch of summer here, I thought it was a great time to brighten things up a little bit with a punch of citrus, and these lemon blueberry muffins are just the ticket to do that.
Honestly, this started out as a lemon blueberry bread that had a powdered sugar and lemon glaze on the top. While it’s good that way, it’s a lot of sugar. In the interest of simplifying things a bit and cutting down the sugar, I went to work to adapt my recipe and turn it into something that’s just as flavorful with a fraction of the sugar. And, now they make individual muffins, and who doesn’t love that?!?
If you’re tired of the same everyday recipes for muffins and you’re looking for something new to try this weekend, why not make it a lemon blueberry treat like these lemon blueberry muffins? You’ll be celebrating some of the flavors that just fit this time of year while breaking up the monotony of flavors with something bold, bright and new.
My kids can’t stay out of ‘em….bet you’ll love them too!
- 1¼ cup flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ teaspoon nutmeg
- 4 tablespoons melted butter
- ½ cup milk
- 1 egg
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla
- ⅔ cup blueberries
- Preheat the oven to 375 degrees.
- Combine the flour, sugar, baking powder, salt and nutmeg in a medium bowl.
- Mix the butter, milk, egg, zest, lemon juice and vanilla in a small bowl, then add them to the dry ingredients.
- Stir the mixture together with a wooden spoon, stirring just until everything’s moistened. Don’t sweat the lumps – they’re okay.
- Fold in the blueberries gently so you don’t crush them.
- Divide the batter between 6 lined muffin cups.
- Sprinkle each muffin with a small amount of granulated sugar for a sweet topping.
- Bake for 25 minutes, then serve warm.