Alice’s Blueberry Muffins

bakedblueberrymuffins Alices Blueberry Muffins [donotprint]
I love blueberry muffins. I don’t know if it’s possible to love them too much but nevertheless, nothing beats homemade blueberry muffins – wouldn’t you agree?  Last Thursday my baby boy, Eli, turned two years old. Because we had just returned from a week long trip days before his birthday, we decided not to have a birthday party. Instead, I made these yummy blueberry muffins for his birthday and stuck a candle in it.

What I love about blueberry muffins is the denser texture and how less sweet they are compared to cake.  I used frozen blueberries and all the other ingredients I typically have on hand.  I love spreading a little pat of butter on them before biting into it with bursts of sweetened berries to savor.  This recipe also has a little bit of lemon zest and juice.  The lemon flavor is subtle but enough to compliment the blueberries in the most delightful way.  I also add a little bit of turbinado (raw sugar) on top of each muffin before baking for a nice little crunch.  You could easily substitute white sugar crystals.

If you’re in the mood to bake some love for your family, may I suggest these blueberry muffins?  Enjoy! [/donotprint]

EliBday Alices Blueberry Muffins

lemonjuicing Alices Blueberry Muffins

muffin batter Alices Blueberry Muffins
frozen blueberries Alices Blueberry Muffins
muffin batter in tin Alices Blueberry Muffins
blueberrymuffin Alices Blueberry Muffins

Alice's Blueberry Lemon Muffins
Author: 
Recipe type: Sweet Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Lemon infused blueberry muffins.
Ingredients
  • 1 cup of sugar
  • 4 tablespoons butter, softened
  • 2 tablespoons vegetable oil
  • Zest of 1 lemon
  • ½ cup sour cream
  • 2 eggs
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • optional ¼ cup turbinado sugar/sugar crystals
Instructions
  1. Preheat oven to 400 degrees F. 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. Line a muffin tin with paper cups and pour batter ¾ 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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Comments

  1. Monica says

    I made these last night and they were very good! I used the zest and juice of one small lemon and they gave the blueberry muffins a nice zing. Thanks for sharing!

  2. Christina says

    I can’t wait to try this recipe out! I LOVE muffins, especially blueberry. Do you think it would be okay to substitute the blueberries for other fruit, such as raspberries, blackberries, etc.? What about nuts?

  3. Kristen says

    Hi Alice!

    These sound GREAT, but I have some lemon dislikers in my house. Do you think they’d be ok without the zest and lemon juice? Do I need to add anything to compensate for the missing ingredients?

    Thanks!!

  4. Tristian says

    I love everything about these muffins!!! I try and make them every few weeks and they are never a disappointment to my friends and family. I have a batch cooking in the oven now!

  5. Kristin says

    I’ve made these muffins several times too – always yummy. Just pulled a batch out of the oven and they smell so good! I’ve also made this recipe substituting cranberries and orange juice/zest for the blueberries and lemon which is also really delicious!

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