Lemon-Blueberry Muffins Recipe (2024)

Ahhhhh! I just put them in the oven with paper baking cups because I didn't have any spray! Are they ruined?

The recipe calls for too much salt, baking powder, and baking soda. I had to add extra sugar and lemon juice to mask the saltiness. Otherwise, they are extremely moist and delightful. I will try the frosting tomorrow. :)

A very tasty, moist, and slightly sweet Recipe. I used Pastry Flour and made my own Buttermilk. Use 1 1/4 Cups of 2% Milk and 1 Tablespoon of Lemon Juice, Stir, and let this sit on the Counter for 10-15 Minutes (while you put together the Dry Ingredients). Also, make certain that your Fresh Blueberries are Rinsed and Air Dried. Finally, you should try the Lemon Glaze (but go light on it). This Recipe made 14 Muffins, too.

I decided to turn these into mini muffins and it was only so-so effective. They were slightly deformed and the blueberries were too big for the smaller size of the muffin. The taste was good - not so sweet like other posters mentioned - and the glaze was just enough to add a touch of sweetness. Everyone seemed to like them but they were not the prettiest muffins. I realize that the issues may be my fault and not the recipe but overall I wasn't super impressed.

My first thought was... something is wrong with these muffins. I had taken a bite of a cooled muffin BEFORE adding the lemon sugar glaze. I decided to glaze them anyway and tried again... WOW... HUGE difference. The muffin itself is a very bland flavor, not sweet at all... so once you add the sweet and tart glaze to it... they work well together! Please make sure you try this with the glaze!!!! ALso: apparently there's a reason it didn't say you can use paper baking cups--- the muffin stuck to them! :-/

Very light, healthy recipe! I would add more sugar if I were craving something more sweet. The lemon gives it a special touch, very good indeed!

I never really write reviews, but I had to for this recipe. I was extremely disappointed with these muffins. The only highlight was the lemon glaze because the muffin itself was flavorless, despite the fact that I doubled the amount of nutmeg and added some ginger. To render these muffins edible, I added some flavor by mixing up a ginger-lemon cream cheese frosting. Without the frosting, these muffins just tasted like flour. The texture was quite nice, but I just couldn't stand the taste.

Loved them first time. I used butter and flour in one of the pans instead of cooking spray and were much crisper and easier to get out. Love the glaze on top, too.

AMAZING!!! I used whole milk instead of buttermilk and I left out the nutmeg and they were great! My young kids LOVE THEM people were licking the icing off, all around GREAT MUFFIN!!!

disappointing...too dense...rubbery...not very "cake-like"...my only change was to substitute 1/4 c. splenda for half the sugar...would definitely not make again.

Great muffins. I love the fresh blueberry & lemon combination.

Yummy muffins - subbed in 1 cup white whole wheat flour, added 1/2 tsp. lemon extract and skipped the glaze and used turbinado sugar on top instead. Worth making again!

Instead of buttermilk, I used regular milk soured with lemon juice. I skipped the glaze. Everyone enjoyed them and they were easy to make. I might add more zest next time.

Fantastic! But resist the temptation to eat it right away. Mine fell apart a bit. I didn't have powdered sugar and so I left the glaze out. It still tasted great. I did add a tiny amount of Trader Joe's blueberry jam on the top before popping the muffins into the oven. It was good. Recipe is worth 5 stars! I've also tried these with fresh chopped cherries, almond extract, 1 cup of AP flour and 1 cup of white whole wheat flour and a sprinkling of chopped almonds on the top. Fabulous! Seems like a versatile recipe that can be modified.

These muffins are fabulous! They are not heavy, just light and full of flavor. You really must try them. Enjoy!

i honestly dont know how these would taste because i havent made these yet..

Made blueberry muffins on a boring rainy saturday afternoon. The recipe is so quick and easy (almost too quick as i was bored a few mins later!). I made regular blueberry muffins, very moist, even after a few days! Didn't have buttermilk so used a little less of regular milk. Check out pictures on http://bokenbaker.wordpress.com/

This recipe is AWESOME!! It is moist & flavorful. I used vanilla almond milk in place of buttermilk and used the zest of 2 lemons. They are so good!

These were great! The muffins were light and moist. The lemon flavor was there but not overwhelming - I might add a bit more next time. And the glaze, wow, it was delicious!

I made this with chopped cranberries instead of blueberries and had no trouble with sinking berries. It just didn't seem sweet enough; if I use this recipe again I'll increase the sugar, perhaps with brown sugar. I made this for my family (husband and two teenage boys) and they thought the muffins were just "okay." If we had put honey or jam on the muffins before eating they probably would have been just right.

I really enjoyed these muffins. They weren't as sweet as many boxed or bakery muffins, which works well for my family. I used chilled butter and cut it into the flour in my food processor. I also sprinkled raw sugar on top instead of making the glaze. My texture was beautiful and they were beautiful pale golden after the specified cooking time. Next time I make them I may squeeze the lemon juice into the mix for a little more lemon flavor, and I will certainly add vanilla. My blueberries were fresh and sank to the bottom of the muffins, so next time I will also toss them with just a little bit of flour to prevent that from happening. These muffins really let the blueberries shine, so they are more for fans of blueberries than those who want a sweeter concoction.

I made these with raspberries instead of blueberries and white whole wheat flour- they came out great. My only suggestion is to dry the berries thoroughly before using, as my muffins came out a bit wet in the areas surrounding them.

Remembering that these are 'light' muffins, not a great choice for kids. I made them for our soccer fundraiser and not the kind of muffins that kids will take to. I might have put a bit too much nutmeg which gave it a different taste (I don't care for nutmeg in the first place) and the texture is very different which isn't kid friendly. If I make these again, I'd omit the nutmeg and put more lemon zest.

Great recipie. Easy and quick for breakfast and always turns out right. There is always way too much glaze. They are good without the glaze too. Frozen blueberries work fine (I don't pre-thaw my blueberries).

I made these for the first time tonight and they came out beautiful and with great flavor and texture. I do, however, think that they need an extra oomph...maybe a little extra salt or some lemon flavor, which I will try. I also had to make a bit of extra glaze as I didn't have quite enough for all 12 muffins. I will definitely make them again and think they would be wonderful on a brunch buffet table or included in a sweet basket for the holidays. One reader said they didn't even look good and surely she must have had a problem with her ovens as mine rose and browned perfectly.

They came out pretty well, but I only got 8!

This is my very favorite muffin recipe - I've used it exclusively since buying the magazine in 2003. I never do the glaze as the muffins are so good they really don't need it. I have used the base receipe and added plumped up dried cranberries, or dried mixed berries, instead of blueberries and they were still delicious. This is a keeper.

Made these muffins with fresh local blueberries and lemons -- YUM! I think this will be our go-to blueberry muffin recipe from now on!

I used chilled butter. Mixed flour and butter in the food porcessor. Left off the glaze. I had some wonderul lemon curd I had just made. I filled the muffin pan half full added 1/2 teaspoon of lemon curd and finish filling. I fill the cups a little over the top, as I like a tall muffin. The key is do not over mix. You could use jar curd. They were soo--- good. Freezes well. This gives it a good lemon taste. OH!! I sprinkle a little turbinabo Sugar on top.

Very nice muffins. I love lemon and blueberries together. I used 1 cup of whole wheat pastry flour and 1 cup all purpose flour. I also used 1 cup buttermilk and 1/4 cup nonfat vanilla yogurt. I agree that next time a little more lemon zest would definitely add to the flavor. Definite repeater for us!

Great little muffins! Icing makes them really special! However, the blueberries sunk to the bottom, making them deformed, so perhaps mix them with flour before to keep them afloat? (Does anyone have another suggestion for that?) And i'll add more lemon zest next time...maybe 1.5 TBS instead of 1. Really pretty, golden muffins and the icing makes them look like they are from a bakery!