Blueberry Lemon Muffins

Blueberry Lemon Muffins – these lightly textured, not too sweet muffins are perfect with your morning coffee or enjoy one for an afternoon snack.

Many years ago, just a few months after I started this blog, I got an email one morning that included a link to this special recipe. That email was from my friend Brenda with whom I worked for years and who had already retired and gone on to live her best life.

Brenda and her husband, Ted,  spend about half the year at their home in Florida and the other half on Mackinac Island. I’ve never been to Mackinac, but I feel like I’ve experienced it through Brenda’s blog, Bree’s Mackinac Island Blog.

Brenda stopped posting regularly on her blog a few years ago, but all those old posts are still there and just as interesting now as they were when she was actively writing.

Mackinac Island seems like a magical place in our modern world. It’s a place where no motorized vehicles are allowed and everyone either walks, bikes or rides a horse-drawn carriage. How lovely.

That long ago email included a link to the recipe for the Blueberry Lemon Muffins from the Iroquois Hotel on Mackinac. She said that they put these lovely little muffins in their diners’ bread baskets and that she and Ted both love them. Now that I’ve made them I can certainly see why!

These have a lighter texture than the usual muffin and are not overly sweet. I really enjoy these with my morning coffee and I have to say they are one of the best blueberry muffins I’ve ever had. I’m so pleased to have this recipe to my collection and I hope you enjoy it, too.

How to Make Blueberry Lemon Muffins

Preheat your oven to 400 degrees and grease the cups of a 12-cup muffin tin with butter.

In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine and set aside. In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.

Make a well in the flour mixture and pour all of the milk and egg mixture into the well.

Stir as little as possible to moisten the flour. Set the batter aside to rest for a minute.

In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. A microplane zester makes really quick and easy work of the zesting.

Fold the blueberries and lemon zest into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.

Spoon the batter into the prepared muffin tin. Bake the muffins on a rack in the middle position of the oven for 20 minutes or until they are golden brown on top. Remove muffins from the oven and let them sit while you prepare the topping.

Melt the butter in a small pan. Put the sugar and remaining ½ teaspoon lemon zest in a small bowl. Mix the sugar and lemon zest together well.

Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.

Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.

Place muffins on a rack to cool completely.

🧾 More Recipes You’ll Like

• Tea Muffins
• Easy Poppy Seed Muffins
• Strawberry-Lemon Muffins
• Orange Blossom Muffins
• Carrot-Raisin Muffins

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Blueberry Lemon Muffins

Blueberry Lemon Muffins – these lightly textured, not too sweet muffins are perfect with your morning coffee or enjoy one for an afternoon snack.

5 from 3 votes

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Course: Breads

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 345kcal

Author: Lana Stuart

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Ingredients

• ▢ 2 ⅔ cups all-purpose flour
• ▢ 1 tablespoon baking soda
• ▢ 1 ½ teaspoons salt
• ▢ ½ cup sugar
• ▢ 2 eggs
• ▢ 1 cup whole milk
• ▢ ⅔ cup cooking oil
• ▢ 1 ½ cups blueberries
• ▢ 2 teaspoons lemon zest divided
• ▢ 4 tablespoons butter melted
• ▢ ½ cup sugar

Instructions

• Preheat oven to 400 degrees.
• Grease the cups of a 12-cup muffin tin with butter.
• In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine.
• In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
• Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour. Set the batter aside for a minute.
• In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. Fold the blueberries into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.
• Spoon the batter into the prepared muffin tin.
• Bake on a rack in the middle position of the oven for 20 minutes or until golden brown on top.
• Remove from the oven and let sit while you prepare the topping.
• Melt the butter in a small pan.
• Put the sugar and remaining ½ tsp. lemon zest in a small bowl. Mix the sugar and lemon zest together well.
• Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.
• Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.
• Place muffins on a rack to cool completely.

Notes

–Recipe adapted from the “Iroquois Hotel Blueberry Lemon Muffins” published by The Seminal

Nutrition Information

Serving 1 | Calories 345kcal | Carbohydrates 42g | Protein 5g | Fat 18g | Saturated Fat 4g | Polyunsaturated Fat 13g | Cholesterol 43mg | Sodium 448mg | Fiber 1g | Sugar 20g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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