Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain. The recipe comes from my mother via my aunt via The New York Times. A few notes: I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread. PS: Buttermilk Blueberry Breakfast Cake
More Delicious Muffin Recipes
Apple Orchard Muffins The Best Bran Muffins Ever Oatmeal Breakfast Muffins Coffeecake Muffins with Streusel Millet Muffins
All the muffin recipes right here → Muffins Here’s the play-by-play: Gather your ingredients. Zest a lemon over 1 stick (8 tablespoons butter). Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again. Add dry ingredients alternately with milk, and beat until creamy. Fold in the blueberries with a spatula. Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan. Bake until the tops are golden. Let cool for about 10 minutes before serving …
… with butter. Is there anything better?? The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:
4.9 from 254 reviews This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully. Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.
