Blueberry lemon muffins are the perfect fruit marriage. Don’t believe me? Try them out for yourself.
I feel like I’ve been sweating since the end of May. Just non-stop, sticky, sweatiness. No amount of cold showers or time spent in front of a fan can cool me off adequately. All of our lives, Matt and I have lived in homes with central AC so we never truly understood how uncomfortable the heat can be without it. And then when you turn on the oven to make some food… yikes. We have air conditioning in our current apartment but it’s electric which adds up fast. And our “windows” in the apartment aren’t actually windows but sliding doors to the outside from the living room and our bedroom. Yeah, we can’t exactly leave those open all night since we’re on the main level!
Luckily, we got a slight reprieve from the heat this week with some thunderstorms and 70 degree weather. It’s truly amazing how 70 degrees feels cool at the end of a long, hot summer. Whereas after a bitter winter, 70 degrees feels like a heat wave! Anyway… the temps are going to climb back up to mid-high 80s for the rest of the month and at this point, I’m ready to be done with it. (I know I’ll regret saying that come January when I haven’t seen the sun in weeks.)
With that said, I’m trying to enjoy these dog days of summer as best as I can: grilling dinners, (hopefully) running outside, sitting on our patio, and drinking iced coffee. Who am I kidding, I do that year round. Oh, and by consuming all of the summer fruits. All of them. Like blueberries and lemons. In the form of muffins.
Blueberry lemon muffins
I know, wow. It’s all, “florals for spring? Groundbreaking.” But hear me out. Blueberry lemon is one of my favorite flavor combinations. Blueberries, when they’re just right, are so perfectly sweet and are complemented by the tanginess from fresh lemon juice. It’s a match-made in muffin heaven. I first tried blueberry lemon muffins from Mariano’s forever ago and haven’t been able to find them since. You’d think one of the most popular summer flavor combinations would be easy to find but you’d be wrong.
And that’s where this recipe comes in.
All you need is what you already have in your pantry or fridge. There’s no seeking out special ingredients that cost a ton of money and are hard to find. And unlike store-bought muffins, you’re not consuming 500 calories with one muffin! Because let’s be real: who only eats 1/2 of a muffin? Certainly not me.
Don’t have lemon? That’s fine – use some orange juice and zest. Or maybe you have tons of strawberries that are about to go bad? USE 👏🏼THEM👏🏼
Blueberry Lemon Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 lemon
- 1 egg
- 1 cup milk
- 1/2 cup unsalted, softened butter
- 1 cup blueberries
Preheat your oven to 375F and line muffin tins with liners or coat with a non-stick spray.
In a medium bowl, combine the dry ingredients together. In a separate, larger bowl, combine the wet ingredients, minus the blueberries, until just mixed. This is also when you'll take your lemon, cut in half and squeeze all (or some) of the juice into your batter. When everything is mixed, zest some lemon and gently fold blueberries into the batter.
Pour batter into muffin tins and bake for approximately 23 minutes or until the tops start to become a golden color. Feel free to top with additional lemon zest!
For the milk, feel free to use whatever you have in the house. I use skim because that's what I usually have! As for the blueberries, use fresh or frozen. Frozen blueberries may be a bit sweeter.