These Blueberry Lemon Muffins have a lemon sugar glaze. Moist and full of blueberries. A great breakfast treat!  Blueberry Lemon Muffins on a plate

These Lemon Blueberry Muffins were originally posted in 2010

LEMON BLUEBERRY MUFFINS

I vowed that I would not buy any Easter candy until the week before Easter because of my lack of self control. Robin Eggs and Cadbury Eggs are my ultimate weakness. As a kid my mom used to buy crates of Cadbury eggs for our Easter baskets.

A couple of weeks ago our whole family was at Walmart to buy a friend a birthday toy and as we passed the Easter candy I waved John on and told him I would catch up them…I needed a moment. Just me and the Easter candy. I’m glad no one was watching me just stare and caress all the candy. I’ve got problems…Blueberry Lemon Muffins in a tin
Now that Easter is finally near, I bought a bag of Robin Eggs and we had a moment. 🙂
Blueberry Lemon Muffins on a plate
If you are anything like me you are already planning your Easter Menu. If you have company and need breakfast ideas I love this Gorilla Bread. These blueberry muffins would be great as well. 

HOW TO MAKE BLUEBERRY LEMON MUFFINS

A couple of tips to make these Blueberry Lemon Muffins successfully:

  1. If you aren’t using paper liners make sure you grease the muffin tins well.
  2. You can use fresh or frozen blueberries. Sometimes fresh blueberries aren’t as sweet as frozen blueberries that are picked in their prime.
  3. This makes 12 jumbo muffins or about 18 regular sized muffins.
Lemon Blueberry Muffins on a plate
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Yield: 12 muffins

Blueberry Lemon Muffins

Prep Time:
5 mins
Cook Time:
25 mins

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • zest of one lemon
  • 1 egg
  • 1 cup milk
  • 1/2 cup softened butter
  • 1 cup fresh or frozen blueberries
Topping
  • 1/4 cup butter melted
  • 1/2 Tablespoon lemon juice
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 375 degrees and line muffin tin with foil liners (they prevent greasy bottoms) or spray muffin tins with cooking spray. Mix dry ingredients and set aside. With a mixer beat eggs, milk and butter. Add dry ingredients and mix until just combined. Do not overmix or you will have big cracks in your muffins. Stir in blueberries gently. Bake for 20-25 minutes or until tops just start to brown.
  2. For the Topping: Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar.

Recipe Notes

  1. If you aren't using paper liners make sure you grease the muffin tins well.
  2. You can use fresh or frozen blueberries. Sometimes fresh blueberries aren't as sweet as frozen blueberries that are picked in their prime.
  3. This makes 12 jumbo muffins or about 18 regular sized muffins.

Source: The Sisters Cafe

Author: Christy Denney
Course: Breakfast
Blueberry Lemon Muffins

Here are a couple of ideas I was thinking of to go with our ham:

Gooey Potatoes – Cheesy potatoes that are a staple at all of our get togethers.
Cheesecake Factory Carrot Cake Cheesecake – A layer of carrot cake topped with a layer of cheesecake.