Looking for a tasty and easy-to-make muffin recipe? Look no further than my grandma’s recipe for easy lemon blueberry muffins! Bursting with juicy blueberries and tangy lemon flavor, these muffins are sure to be a hit with anyone who enjoys a sweet and satisfying snack, or even a breakfast treat 😉 One of the best things about these muffins is how easy they are to make, it takes less than 15 minutes to make the batter, and only 20 minutes to cook! So Grab your apron and get ready to whip up a batch of these delicious muffins that will take you back to your grandma’s kitchen!
Recipe Tips & Tricks
Reusable muffin liners! I bought reusable muffin liners probably a year ago, and I am never going back to paper liners! Not only are they good for the environment, but they are also so easy to use and clean! They are made of silicone, the same as the silicone baking mats, and the muffins cook perfectly and also pop right out of the liners so easily!
If you do not want to buy reusable muffin liners, then you could invest in a good-quality muffin pan. This recipe made about 18 muffins, and I only had 12 liners, but my husband bought me a nice Nordic Ware muffin tin for Christmas, and let me tell you, those muffins did NOT STICK AT ALL, and I didn’t even spray the pan. So if you are not the muffin-liner kind of person, a good quality muffin pan is worth every penny.
Baking Tools I used
How to make easy lemon blueberry muffins
Lemon Blueberry Muffins
Ingredients
- 1 ¾ cups Flour
- ¼ cup Sugar
- 2 ½ tsp Baking powder
- 1 Egg
- ¾ cup Milk
- ⅓ cup oil
- 1 cup Blueberries (can be frozen – but thawed and drained)
- 2 Tbs Sugar (to be mixed with blueberries)
- 2 tsp grated lemon peel
Instructions
- Mix together the eggs, milk, oil, and sugar.
- To the bowl, add the flour, baking powder, and mix until combined
- In a separate bowl, add the thawed blueberries and the 2 Tbs of sugar and mix them together.
- Spoon into a well-greased or lined muffin tin adding 1/4 cup of batter to each hole.
- Bake at 400° for 18-20 minutes.
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