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Lemon-Blueberry Muffins


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Lemon-Blueberry Muffins


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Lemon-Blueberry Muffins

Brighten up your day with these Lemon Blueberry Muffins.


  • Ready Time : 0 min




  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole or 2% milk
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries


Preheat the oven to 375 degrees. Grease 10-12 muffin tin cups. Melt the butter and set aside to cool. Mix the flour, sugar, lemon peel, baking powder, baking soda and salt in a bowl. Stir to combine ingredients thoroughly. In a second bowl mix the milk, egg, egg yolk and melted butter and stir to combine ingredients thoroughly. Stir in the lemon juice and vanilla extract. Pour the liquid mixture into the flour mixture and mix just to combine ingredients (it will be very thick). Fold in the blueberries. Spoon into the muffin tins, about 2/3 the way up. Bake for 20-23 minutes or until browned and a cake tester inserted into the center comes out clean.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




4 Responses to Lemon-Blueberry Muffins

  1. These reminded me of my fave muffins growing up. I also tried them with soy milk and they still tasted great

  2. I love blueberry muffins. My fave. Thanks for the recipe.

  3. avatar says: Heidi

    Can I substitute oil for butter and if so how much oil?

    • Just saw this question. I never made these with oil, but because the butter is melted I would try it with the same amount of cooking oil. If you want to use less, try 6 tablespoons and see if the batter mixes well.

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