Fresh Blueberry Muffins

Josephine Quick


Serve with your favorite homemade fruit butter. These muffins are sooooooo.....Good , the blueberries and the lemon sugar topping......good.

★★★★★ 1 vote
25 Min
20 Min


1/3 c
organic cane sugar
3 tsp
lemon zest, grated


2 c
fresh organic blueberries
1 c
organic cane sugar
2 1/2 c
white lily ap flour
2 1/2 tsp
baking powder
1 tsp
pink sea salt
2 large
organic brown eggs
1/2 stick
organic unsalted butter,(melted and cool
1/4 c
vegetable oil
1 c
organic buttermilk
1 1/2 tsp
pure organic vanilla extract



1For topping, mix togather sugar and lemon zest, set aside.
2oven to 425 degrees.Bring 1 cup blueberries and 1 teaspoon sugar to a simmer in saucepan over medium heat.mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thicken and reduced.set aside in a bowl and let cool.
3In a mixing bowl combine dry ingredients togather, in a separate bowl whisk 1 cup of sugar and eggs together ,until combined. stir in buttermilk and vanilla until combined. gently fold in egg mixture and remaining cup of blueberries into flour mixture until moistened.
4Please dont over mix. I use a ice cream scoop to put batter equally among prepared muffin cups. spoon teaspoon of cooked berry mixture into center of each mound of batter. gently swirl berry filling into the batter.
5Sprinkle lemon sugar evenly over muffins. Bake until muffin tops are goldern and firm 20 minutes.Cool muffins for 5 minutes then tranfer to wire rack.

About this Recipe

Course/Dish: Muffins
Other Tags: Quick & Easy, Healthy