Fresh Lemon Blueberry Muffins

Lemons + blueberries + farm fresh milk

You know how certain seasons bring very specific food cravings? Well, this recipe rotates through our late spring/early summer menu consistently, and is one we look forward to! The tart lemon and sweetness of blueberries offers the perfect flavor profile to pair with your spring brunch, and specifically, we’re serving these on our Easter menu this year!

While I try to grab fresh berries for these muffins, you can always substitute frozen blueberries in any cake/muffin/scone recipe. I tend to have the best success if you don’t thaw them, rather use them frozen. Also, I like to toss them in a little flour to help keep the batter from getting too thin.

Here’s to spring: longer days and warmer temperatures and lots of fresh produce soon to grace our markets!

And here’s to Easter and the promise of forgiveness of our sins and eternity in Heaven.

Lemon Blueberry Muffins

  • 1.5c flour
  • 1/2 c sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 c melted butter (or you can use baking oil of choice)
  • 1 egg
  • 1/3 c creamline milk
  • 1 c blueberries (*see above for note on using frozen berries)
  • 1 tsp lemon zest


  • 1/2 c sugar
  • 1/3 c flour
  • 1/4 c cold, grated/cubed butter
  • 1 tsp lemon zest

Preheat oven to 375F.

Combine dry ingredients in a bowl, stir to combine. Make a well in the middle of the dry ingredients and add egg, melted butter (make sure it’s cooled, not hot), and milk: mix these in the well until combined. Slowly, gently fold all the dry ingredients with the wet until just combined. Add the blueberries and stir gently. Using a paper or parchment muffin liner or greased muffin tin, fill each muffin tin 2/3 full of batter.

To make the topping: mix sugar, flour and zest. Fold in grated butter or use a pastry knife to combine butter into flour/sugar/zest mixture until it is combined and small crumbles. Sprinkle a generous amount over each muffin.

Bake at 375F for 15-18 minuets, until risen and golden brown. Serve warm or within 1-2 days for freshest taste.

Makes 10-12 muffins.




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