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Meyer Lemon/Blueberry Muffins

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Meyer Lemon/Blueberry Muffins
24-30 standard muffins, 12-15 jumbo Medium
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Ingredients (11)

  • 1 cup butter, room temp
  • zest of 3-4 medium lemons, preferably Meyer
  • 2 cups sugar
  • 2 eggs
  • 2 t vanilla
  • 4 cups AP flour
  • 4 t baking powder
  • 1 T kosher salt
  • 4 cups blueberries; fresh preferably but frozen would work as well
  • 1 cup milk
  • 2 t coarse sugar for sprinkling

I am obsessed with citrus zest, and I am not that into sweets. Hence the addition to these blueberry muffins which were already damn near perfect!


  1. 1Preheat oven to 375. Cream butter with sugar and zest for 3-4 minutes.
  2. 2Add eggs and vanilla and mix till well combined.
  3. 3Toss the blueberries with 2/3 cup of flour and sift the remaining flour, baking powder and salt into a large bowl.
  4. 4Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
  5. 5Grease a muffin tin with butter or line with cupcake papers. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with raw sugar. Bake for 23-30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of minutes more.
  6. 6enjoy warm or room temp, possibly reheated with some more butter! everything’s better with butter….
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