Blueberry and Lemon Muffins





☆☆☆☆☆ 0 votes

15 Min
20 Min
Convection Oven


  • 2 c
    unbleached white flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 4 Tbsp
    butter, melted
  • 1/3 c
  • 1 large
  • 1 tsp
    vanilla extract
  • 1 c
  • 1 small
    lemon zest and juice
  • 2 c
    blueberries, fresh or frozen
  • ·
    for glaze:
  • 1 Tbsp
  • ·
    juice from 1/2 lemon

How to Make Blueberry and Lemon Muffins


  1. Sift the flour, add baking powder, and salt.Set aside.
  2. Beat the egg, sugar, vanilla extract with an electric mixer attachment until fluffy.
  3. Alternatively add milk and the flour mixture. Add lemon juice and zest.
  4. Gently mix in blueberries.Fill each cup in the cupcake pan up to 2/3 full.
  5. Bake in 425 F preheat oven for 20- 25 minutes.
  6. Mix the lemon juice and sugar until the sugar dissolves. Brush the muffins with the glaze.
  7. Enjoy with a cup of coffee!

Printable Recipe Card

About Blueberry and Lemon Muffins

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Soy Free

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