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Blueberry Lemon Muffins

Muffins on Monday are always a good idea when someone else is baking them!

Prep Time: 15 minutes

Bake Time: 30-35 minutes

Yield: 18 small muffins

Here's a super quick recipe that uses frozen blueberries.

Blueberry Lemon Muffins


2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon ground nutmeg

1/2 teaspoon salt

2 eggs, lightly beaten

1/2 cup butter, melted

1/2 cup buttermilk

1 teaspoon vanilla extract

2 teaspoons lemon zest

2 cups blueberries (fresh or *frozen)

  1. In a large bowl, combine flour, sugar, baking powder, nutmeg, and salt.

  2. In a small bowl, combine eggs, butter, buttermilk, and vanilla; stir into dry ingredients just until moistened.

  3. Gently fold in lemon zest and blueberries.

  4. Fill greased or paper-lined muffin cups 3/4 full.

  5. Bake at 375º for 30-35 minutes or until lightly golden.

  6. Cool in pan 15 minutes before removing to a wire rack.

*if using frozen blueberries - do not thaw - keep frozen until ready to stir in to batter

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