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Blueberry lemon muffins

Course Breakfast
Cuisine American
Author Jenn Quillen


  • 1.5 cups fresh blueberries
  • zest from 2 full lemons and juice from one lemon
  • optional ¼ cup confectioners’ sugar to roll the blueberries in
  • 2/3 cup sugar
  • 2 eggs
  • ½ cup butter soft to melted
  • 2 cups flour
  • 2 tablespoons baking powder
  • dash of fine sea salt
  • ¼ cup milk


  1. Wash, dry and set aside the blueberries.
  2. Combine the eggs, butter and sugar together until smooth. Then add in the lemon zest and juice along with the milk, mix for one full minute before slowly starting to add in the dry ingredients (flour, baking powder and sea salt).
  3. When the batter is fully together, slowly fold in the fresh blueberries.
  4. Grease a mini muffin pan and then fill the wells evenly with batter. Bake at 375 degrees for 11 to 13 minutes or until the muffins are starting to turn golden and a toothpick comes out clean.