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+ servings


Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 -15


  • 1 1/2 cups fresh blueberries
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 TBSP lemon zest
  • 1 tsp fresh lemon juice
  • Topping:
  • 3-4 TBSP coarse raw sugar
  • 1 heaping tsp lemon zest
  • 1 tsp fresh lemon juice


  • Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray.
  • Place blueberries in colander. Rinse well and set aside.
  • Wash lemon well- I like to spray it with vinegar and scrub it. Zest your lemon into a small bowl. I had a medium sized lemon and I zested the whole thing- and used all of it. Set aside.
  • In a mixing bowl, cream butter and sugar. Add eggs, beating in one at a time. Stir in vanilla. Add dry ingredients gradually, mixing lightly as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
  • Add milk and mix lightly. Do not beat.
  • Cut lemon in half and squeeze out 2 tsp of juice.
  • Carefully fold in blueberries and lemon zest & juice. Fold into batter.
  • In the small bowl where the lemon zest remains, add in coarse sugar and 1 tsp lemon juice. Stir to combine.
  • Fill muffin cups 3/4 full. This batter will make 12-15 muffins, depending on how full you fill the muffin cups. {I like mine full!}
  • Top each muffin with lemon sugar.
  • Bake for 22- 25 minutes, until tops are golden brown. ENJOY!