The Blue Lemon Muffins Recipe is a twist on the usual blueberry muffin. –A twist of lemon, that is.

 Yesterday I promised to share this recipe with you.  I love it because it takes blueberry muffins to the next level.

Summer is the perfect time for baking with fresh blueberries and the BOTB Muffin and Quick Bread Mix-up makes it fast and easy.  If fresh is unavailable,  frozen blueberries will  work and I’ve even used dried blueberries when camping.

So how much lemon are we talking about?  That depends.  If you just want a mild hint of lemon then just add 2 teaspoons of lemon zest.  Want a little more zing?  Then replace up to 3  Tablespoons of milk with lemon juice.  And finally for those who want L-E-M-O-N!!!  Replace up to 3 Tablespoons of the milk with lemonade concentrate.  Pucker up, it’s tangy!

I always use the lemon zest  whether I use more lemon or not.  Lemon zest is mildly sweet and has a quality that helps flavors blend well.  If you want to add a bit of sweetness, drizzle a bit of simple pastry glaze over each muffin.  Oh yeah!  Dessert for breakfast.  Enjoy! –Laura

I’m including both the BOTB style  Blue Lemon Muffins recipe and the scratch recipe below.

If you need the recipe for the Muffin and Quick Bread Mix-up, it’s here.

Need the Goody Mix?

What is the Baking Outside the Box Mix Method?

Here’s the recipe for BOTB fans:

Blue Lemon Muffins (BOTB)

Laura

Blueberry muffins made special with a twist (or more) of lemon. Enjoy them plain with butter hot out of the oven or drizzle glaze over the top. Make them quickly with the Muffin and Quick Breads Mix-up.

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 12 muffins

Ingredients

  

• 2 ¼ cups Muffin Mix-up
• 2 tsp . lemon zest
• ¼ Cup melted butter
• 1 egg
• ¾ cup milk
• 1 cup fresh blueberries

Instructions

 

• Heat Oven to 400 degrees
• Prepare muffin pan with liners. (Spritz liners with vegetable spray – optional.)
• In medium mixing bowl, pour in Muffin mix-up and add lemon zest, butter, egg and milk.
• Stir till ingredients are moistened and combined.
• Gently fold blue berries into batter.
• Ladle mixture into 12 muffin cups.
• Bake for 18-20 minutes. Serve warm. Makes 12 muffins

Notes

Want more Lemon? Replace 1-3 T. milk with lemon juice. Want it super tangy? Replace up to 3 T. of milk with lemonade concentrate.
Super lemony muffins will taste good with a little glaze drizzled on top.

No fresh blueberries? Use 3/4 cup frozen or 1/2 dried blueberries.

Simple Glaze Recipe:

1/4 cup butter, melted

2 cups powdered sugar

2 tbsp milk

pinch of salt

1. Stir all ingredients together in a small bowl.

2. Drizzle by the spoonful over each muffin.

Note:

• If you want it thinner, add 1-2 teaspoons milk.
•  If you want it thicker, add 1-3 tablespoons powdered sugar.
•  Stir after each addition.

Here’s the from scratch recipe:

Blue Lemon Muffins Recipe (Scratch)

Laura Hickman

Blueberry muffins made special with a twist (or more) of lemon. Enjoy them plain with butter hot out of the oven or drizzle glaze over the top.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 98 kcal

Ingredients

  

• 1 ¾ cups flour
• 1/3 cup sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• 2 tsp. lemon zest want more lemon? See the note
• ¼ Cup melted butter
• 1 egg
• ¾ cup milk
• 1 cup fresh blueberries

Instructions

 

• Heat Oven to 400 degrees
• Prepare muffin pan with liners. (Spritz liners with vegetable spray – optional.)
• In medium mixing bowl, stir flour, sugar, baking powder and salt together.
• Add lemon zest, butter, egg and milk.
• Stir till ingredients are moistened and combined.
• Gently fold blue berries into batter.
• Ladle mixture into 12 muffin cups.
• Bake for 18-20 minutes. Serve warm. Makes 12 muffins

Notes

Want more Lemon? Replace 1-3 T. milk with lemon juice. Want it super tangy? Replace up to 3 T. of milk with lemonade concentrate.
Super lemony muffins will taste good with a little glaze drizzled on top.

No fresh blueberries? Use 3/4 cup frozen or 1/2 dried blueberries.

Keyword blueberries, Lemon muffins

Further blueberry inspiration:

Blueberry Cobbler Sugar Cookie Squares

Blueberry Tart – 4 points