Lemon-Blueberry Muffins

Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.
Lemon-Blueberry Muffins


  •     ½ cup unsalted butter, room temperature
  •     2 tsp. lemon zest (I used 2 Meyer lemons)
  •     1 cup + 1 T. sugar
  •     1 egg, room temperature
  •     1 tsp. vanilla
  •     2 cups cake flour (Note: I used all-purpose flour)
  •     2 tsp. baking powder
  •     1½ tsp. kosher salt
  •     2 cups fresh blueberries (frozen probably work just as well)
  •     ½ cup milk


  1.     Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
  2.     Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift ( … right) the remaining flour, baking powder and salt. I whisk. Wish I weren’t so lazy.
  3.     Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
  4.     Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.

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