Lemon Blueberry Muffins

Rose Mary Mogan


The basic ingredients for this recipe came from a Watkins Keepsake cookbook. I had made Pecan Pie for my daughter, but my husband does not care for pecan pie so I made these Blueberry muffins for him. He loved them. They are quick and easy, and not too sweet. Just the way he prefers them.

It is a quick and easy muffin that you can whip up in a flash. You could even add other chopped fruit or berries if you desired. Just trying to please everyone in the family, & this recipe made it really easy.

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Makes 12 muffins


10 Min


20 Min




1 large
egg, room temperature
3/4 c
heavy whipping cream
1/3 c
1/2 c
granulated sugar or zero calorie sweetener
1 Tbsp
baking powder
1 tsp
1 tsp
vanilla bean paste or extract
2 tsp
lemon extract
zest of 1 lemon if desired (optional)
1 c
fresh or frozen blueberries
2 c
all purpose or whole wheat flour
1/3 c
vegetable oil

Directions Step-By-Step

Grease bottoms only of 12 cup muffin tins. Or use paper liners if desired. Preheat oven to 400 degrees F.
Add milk cream, oil and egg to a medium size bowl. Beat or whisk together till blended.
Add dry ingredients to a separate bowl, flour, sugar, salt and baking powder, and stir to blend together.
Add the dry ingredients to beaten wet ingredients, and stir just till blended together. Add in both Vanilla bean paste or extract, along with lemon zest and extract, stir till blended. Batter will be somewhat lumpy. Then add in cup of blueberries, and gently stir till blended.
Spoon batter among the 12 muffin cups about 3/4 full, then place in preheated 400 degree F. oven and bake in preheated 400 degree F. oven for 20 minutes, or until muffins are golden brown. Remove from muffin pan immediately.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy