Lemony Blueberry Muffins

It is the berry season and nothing says summer to me like a big blueberry muffin. I am hoping to make it over to do a little berry picking with the kids this summer. This batch of berries was bought at our supermarket for only $.99 a pint. When berries are in season, they make a budget-friendly addition to the grocery cart.

I wanted to share with you my favorite little recipe for Blueberry Muffins. Growing up, my mom bought the Jiffy Blueberry Muffin Mixes. Did anyone else grow up on these? We always thought my grandmother’s blueberry muffins were so fancy because they were homemade. It is times like these when I reflect on how far I have come in the kitchen and the ease and pride I feel when making things myself. I will say though, those Jiffy mixes aren’t too bad, but to have the fresh blueberries makes all the difference in a muffin!

Lemony Blueberry Muffins

3 1/2 cups all-purpose flour
2/3 cups sugar

4 t baking powder

1/2 teaspoon salt

2 beaten egg

1 1/2 cups milk

1/2 cup cooking oil
(I like canola oil)
1 lemon (zest & juice)
1 pint blueberries (two cups)

Sugar for dusting

Mix together all dry ingredients. In a separate bowl mix together beaten egg, milk, and oil, lemon zest, and squeeze in the juice from one lemon. Add the wet ingredients to the dry and mix until just moistened. Try not to over mix your batter- I know it’s hard! Fold in blueberries. Place in prepared muffin pan and sprinkle the tops with a little sugar. Bake at 400 degrees for about 22 minutes, or until tops are golden brown. Be careful not to overcook these- they cook quickly!

What is your favorite berry recipe? I would love to get your favorite recipes!

Published July 20, 2009 by:

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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