Quick and Easy Lemon Blueberry Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
This lemon blueberry muffin recipe makes eight large big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Fresh or frozen blueberries can be used. When using frozen, do not thaw them before adding to the batter.
You Will Need
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon fine sea salt
2 teaspoons baking powder
1 lemon
1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 cup to 1/2 cup (80 ml – 120 ml) milk; use dairy or non-dairy
1 teaspoon vanilla extract
6 to 8 ounces fresh or frozen blueberries (about 1 cup); see note below about frozen berries
Extra thin lemon slices, optional
Directions
Heat Oven and Prepare Pan
Heat oven to 400 degrees Fahrenheit (204° C). For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
Make Lemon Sugar
Use a microplane or citrus zester to remove the zest from a lemon. Add the zest (about 1 tablespoon) to a small bowl with the sugar. Rub the zest into the sugar until the sugar is perfumed by the lemon.
Make Batter
Whisk the flour, lemon sugar, baking powder, and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Measure 2 tablespoons of freshly squeezed lemon juice and then add it along with the vanilla. Whisk until well blended.
Add the milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
Bake Muffins
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin. (As another option, If you have another lemon, add a small, thin slice of lemon to the top of each muffin and sprinkle the sugar on top of the lemon slice.)
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place cooled muffins in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Adam and Joanne's Tips
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Recipe inspired by and adapted from Allrecipes.com