If you ask me, weekends are made for baking.  I love waking up a little earlier than the rest of the family just so I can see the smiles on their faces when they head into the kitchen.  What is not to smile about?  The distinct smell of something sweet wafting throughout the kitchen and the warmth of the oven sets the mood for the weekend.

I love these blueberry muffins.  They are slightly more dense and less sweet than their cupcake cousin, not to mention they have a nice rounded top.  The batter is infused with lemon juice and zest, a tart and complimentary flavor to the bursts of sweetness the whole blueberries add.  If you have turbinado (raw) sugar, it completes this muffin with a slightly sweet crunch.  Even without the turbinado sugar you and your family will enjoy these muffins.

With Mother’s Day just around the corner this recipe would be a great addition to your brunch or by itself.  I also like to make these muffins as an alternative to cupcakes.  But don’t feel like you have to wait for a special occasion to bake these.  Everyday is a good day to get into the kitchen and bake with your children.

Recipe: Blueberry Lemon Muffins

  • Prep Time: 10 min(s)
  • Cook Time: 12 min(s)
  • Servings: 12

The batter for this blueberry muffin is infused with lemon juice and zest, a tart and complimentary flavor to the bursts of sweetness of blueberries.

Ingredients

  • 1 cup of sugar
  • 4 tablespoons butter, softened
  • 2 tablespoons vegetable oil
  • Zest of 1 lemon
  • 1/2 cup sour cream
  • 2 eggs
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • *optional 1/4 cup turbinado sugar/sugar crystals

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries.
  3. Line a muffin tin with paper cups and pour batter 3/4 full into each muffin cup. For prettier muffins, top each muffin with a sprinkle of turbinado sugar or sugar crystals.  Bake for 12 minutes and then lower the oven temperature to 350 degrees F.  Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.

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  • http://www.simplebites.net/ Aimee @ Simple Bites

    I’d be the happiest mom ever to enjoy these on Mother’s Day. The best part? I still have a few wild blueberries in the freezer I have been hoarding. I think this is the perfect time to use them up, don’t you?

  • http://www.thescramble.com Aviva Goldfarb

    I think I’m going to print this recipe out and leave it in a conspicuous place for my family to find before Mother’s Day. ;)