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Fresh Blueberry Muffins

What can be better than Blueberry Muffins fresh from the oven? Hello Friends and welcome to the Blog today. We have been very fortunate to harvest a record crop of blueberries from our two bushes this year. I have bowls of blueberries in the freezer right now so decided to use some of them to make muffins. I found an old recipe from Jordan Marsh of the New York Times on line. After a few modifications I came up with a not too sweet recipe with an added zing from some lemon zest. The original recipe has twice as much sugar and no lemon. If you want to try the original you can adjust accordingly.


1/2 cup softened butter (I used salted)

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon lemon zest (zest of two lemons)

1/2 cup milk

2 cups blueberries, washed, drained, and picked over

3 teaspoons sugar (optional…I didn’t use this part)

Preheat the oven to 375 degrees.

Cream the butter and 3/4 cup sugar until light.

Add the eggs, one at a time, beating well after each addition. Add the vanilla.

Sift together the flour, salt and baking powder. Add the lemon zest to the flour mixture. Add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Toss remaining blueberries with a little flour and fold into the batter. This prevents the blueberries from sinking to the bottom.

Line a 12 cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins and bake at 375 degrees for 30-35 minutes. Makes 12 muffins.

Variation: I made 18 muffins by not filling the muffin cups as full. Cooking time was 25 minute at 375 degrees.

Cool on a cooling rack for 20 minutes. Adding the 1/2 cup of crushed blueberries to the batter makes a difference in the taste…..for the better. These are really delicious. Give them a try. Great for breakfast or Afternoon Tea.

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