Blueberry Lemon Muffins

Super moist Lemon Blueberry Muffins are are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu!




  1. Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cooking spray. (Fill empty cups halfway with water so the pan doesn’t burn.)
  2. In a large mixing bowl, whisk together the flour, 1/2 cup of the sugar, baking powder, salt and lemon zest. Set aside.
  3. In a medium mixing bowl, whisk the egg; whisk in the milk and 1/2 cup of the melted butter. Stir the egg mixture into the dry ingredients just until mixed (batter will be lumpy). Gently fold in blueberries. Fill muffin cups 2/3 full (I like to use a large spring-loaded ice cream scoop). Bake for 20 minutes or until a tester inserted in the center of one of the muffins comes out clean.
  4. While the muffins are baking, make the topping: Combine the remaining 1/4 cup melted butter and the lemon juice. Put in a shallow dish. Put remaining 1/2 cup sugar in another shallow dish.
  5. When the muffins are slightly cooled, remove from the pan and dunk the tops into the lemon-butter mixture, then into sugar. Place on a wire rack to cool completely


High altitude: no adjustments are necessary.

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