This recipe originally appeared on my blog about four years ago. I’ve updated the recipe and photos after making some adjustments over the years. They are still a delicious favorite of my family!
When we moved into our new house, we inherited a mature Meyer lemon tree and I couldn’t have been more excited! We get lots of lemons and use them throughout the year (see how I preserve the lemons here) So I love to find all kinds of ways to use the lemon zest and juice throughout the year and these Meyer Lemon Blueberry Muffins are a perfect way! The lemon and blueberry combination is such a perfect one–just a little tart with the sweetness of the blueberries! Yum!
Let me tell, you we loved these so much that I actually made up two batches within about three days. They were devoured! My daughter especially loves them! The recipe called for Meyer lemons, which have a slightly orange-lemon flavor that gives it a unique flavor.
These muffins are adapted from a recipe I found on the Fifteen Spatulas blog but I’ve tweaked it a bit over the years and made it my own. I will tell you that when you make the batter, it will seem like not enough. But I promise that it makes one dozen perfectly sized muffins that are perfect for any breakfast, brunch or snack. I hope you’ll give them a try!
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- pinch of salt
- Zests of one large Meyer lemon (or large regular lemon)
- ⅓ cup oil of your choice (coconut, canola, etc.)
- 1 extra large egg
- ⅓ cup milk
- ½ teaspoon lemon juice
- 2 cups blueberries
- STRUESEL CRUMB TOPPING
- 3 tablespoons sugar
- 3 tablespoons flour
- 2 T butter
- ½ tsp cinnamon
- Preheat the oven to 400 degrees F. Spray muffin pan with non-stick spray.
- In small bowl, prepare the streusel crumb topping. To prepare, dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Set bowl aside.
- In large bowl, combine the flour, sugar, salt, baking powder and lemon zest. Take a tablespoon of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom—very important!
- Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, this batter will be thick! Lumps are ok!
- Add the blueberries, and fold them in gently. Use a scooper to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops.
- Bake for 20-22 minutes until a toothpick inserted into the center come is out with no wet batter. Let them cool, and enjoy!