Sunday is my favorite day of the week to experiment in the kitchen, hands down. There are two reasons why: Usually I do my grocery shopping over the weekend, so come Sunday there is a fridge full of fresh food which means new ingredients to experiment with. It’s also usually the quietest day of the week for me, so I can often find an extra hour or two to play around in the kitchen which isn’t always easy during the busy work week. The first official day of spring happened to fall on a Sunday this year, and though the bleak weather outside wasn’t telling of the new season, I was in the mood to make something that would at least taste like spring! (Isn’t is funny how we associate specific foods and tastes with specific seasons? I’ve never given it too much thought, but my cravings definitely rotate with the weather!) On this Sunday, my taste buds were directing me towards something lemony and light, so I decided to give this recipe for lemon blueberry muffins from Food.com a try.
Before jumping in, I read through some of the reviews like I usually do when making a new to me recipe. I decided to make a few tweaks based on what other people had experienced when making the muffins – mainly adding more lemon zest and lemon juice to really bring out the citrus flavor and saving some sugar to sprinkle on top of the muffins after baking. I omitted the walnuts, simply because I didn’t have any and I didn’t think these muffins needed them. I was going for simple here!
These lemon blueberry muffins were easy AND fun to make. The recipe didn’t require a crazy amount of prep or cleanup, which is always a plus in my book. The real test is the taste test though, right? These treats passed with flying colors. These muffins were delicious and they were exactly what I was hoping they would be – light, fresh and fruity with just enough sweetness.
The reviews I read didn’t steer me wrong either. The extra zest and juice really brought out the citrus flavor, and saving some sugar to add to the top of the muffins was a good call, as it added an extra element of texture and sweetness that you wouldn’t get from the sugar being baked right in.
I would definitely make these again! If you’re looking to bake something that would be suitable for a sweet treat after dinner or a breakfast on the go, these lemon blueberry muffins will likely be up your alley, too! You can find the modified recipe I used below.
Added bonus: the recipe allowed me to put one of my favorite new kitchen tools to good use, this Microplane zester / grater. It has worked great for me on everything from cheese to citrus to onions. If you’re in the market for a similar tool, I would definitely recommend this one!
What’s your favorite thing to bake in the spring and summer months? I’m always looking for new ideas to put to use in the kitchen, and I’d love to hear your suggestions in the comments below.
(Modified from a Food.com recipe)
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar (plus)
- Sugar for topping
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of one small lemon, grated
- 1 large egg
- 1 cup milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- Juice of one small lemon
- 1 1/2 cups blueberries
- Preheat oven to 400°F.
- Grease a 12 cup muffin tin.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
- In a small bowl beat egg, milk, butter, vanilla and lemon juice.
- Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). Fold in blueberries.
- Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.
- Remove from oven and sprinkle muffins with a pinch of sugar.