Lemon Blueberry Muffins on a plate

Blueberry Lemon Muffins

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 12 muffins


  • 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


  • 1/4 cup butter melted
  • 1/2 Tablespoon lemon juice
  • 1/2 cup sugar


  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