Blueberry Lemon Muffin Recipe

We do not have any Brioche Plum Tarts today. It wasn’t worth the effort of making brioche to give it away to a few coworkers, and I usually give the majority of my baked goods away.

Instead, I offer you blueberry lemon muffins. I usually make muffins once a week to have one ready to go for breakfast every morning. I like to experiment with different muffin recipes. My husband and I both love blueberry muffins, and I pick up extra blueberries whenever blueberries are on sale.

Here’s an easy recipe for lemon blueberry muffins, which is similar to my lemon poppy seed muffins. I adapted the original lemon poppy seed muffin recipe from a cookbook to reduce the saturated fat content. With blueberries, I prefer this version.

Fresh blueberries were used, and I love how plentiful they look here. In addition to being delicious, they stand out on a yellow muffin.

Make them. Believe in them.

Blueberry Lemon Muffins

Sugar = 2/3 cup
Lemon zest and juice
All-purpose flour, 2 cups
Baking powder, two teaspoons
Baking soda, 1/4 teaspoon
Salt, 1/4 teaspoon
3/4 cup low-fat buttermilk
Two large eggs
Vanilla extract, two teaspoons
Canola oil, 1/2 cup
Blueberries (about 6 oz) in a small container

Place a rack in the center of the oven and preheat to 400°F. Place your muffin pan or whatever muffin cooking equipment you will be using on a baking sheet.
Rub the sugar and lemon zest together in a large bowl until the sugar is moist and you can smell the lemon.

Mix in the flour, baking powder, baking soda, and salt.

Whisk together the buttermilk, eggs, vanilla, lemon juice, and canola oil in a separate bowl or measuring cup.
Stir the wet ingredients into the dry ingredients gently and quickly with a rubber spatula. Avoid overmixing.
Add the blueberries. Using an ice cream scoop, measure out the batter in 12 muffin cups evenly.
Cook for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. After letting the muffins cool for about 5 minutes, remove them from the molds and let them cool to room temperature.
I liked these. I like my muffins loaded with blueberries.