I’ve been looking for a really good blueberry muffin recipe for a while now. So I was happy when I got an email last week that included a link to this recipe. That email was from my friend Brenda who I worked with for years and who is so lucky to be retired now. She and her husband, Ted, spend about half the year on Lake Blackshear in south Georgia and the other half on Mackinac Island. I’ve never been to Mackinac, but I feel like I’ve experienced it through her blog, Bree’s Mackinac Island Blog. Mackinac Island seems like a magical place in our modern world. A place where no motorized vehicles are allowed and everyone either walks, bikes or rides a horse-drawn carriage. How lovely.
Brenda’s email included a link to the recipe for the Blueberry Lemon Muffins from the Iroquois Hotel on Mackinac. She said that they put these lovely little muffins in their diners’ bread baskets and that she and Ted both love them. Now that I’ve made them I can certainly see why!
These have a lighter texture than the usual muffin and are not overly sweet. I had two with my coffee this morning and I have to say they are one of the best blueberry muffins I’ve ever had. I’m so pleased to add this recipe to my collection and I hope you enjoy it, too.
2 2/3 cups all-purpose flour
1 tblsp. baking soda
1 ½ tsp. salt
½ cup sugar
2 eggs
1 cup whole milk
2/3 cup cooking oil
1 ½ cups blueberries
2 tsp. lemon zest, divided
4 tblsp. butter, melted
½ cup sugar
Preheat your oven to 400 degrees and grease the cups of a 12-cup muffin tin with butter.
In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine and set aside. In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
Make a well in the flour mixture and pour all of the milk and egg mixture into the well.
Stir as little as possible to moisten the flour. Set the batter aside to rest for a minute.
In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. A microplane zester makes really quick and easy work of the zesting.
Fold the blueberries and lemon zest into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.
Spoon the batter into the prepared muffin tin. Bake the muffins on a rack in the middle position of the oven for 20 minutes or until they are golden brown on top. Removemuffins from the oven and let them sit while you prepare the topping.
Melt the butter in a small pan. Put the sugar and remaining ½ tsp. lemon zest in a small bowl. Mix the sugar and lemon zest together well.
Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.
Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.
Place muffins on a rack to cool completely.
Enjoy!
Blueberry Lemon Muffins
Ingredients
- 2 2/3 cups all-purpose flour
- 1 tblsp. baking soda
- 1 ½ tsp. salt
- ½ cup sugar
- 2 eggs
- 1 cup whole milk
- 2/3 cup cooking oil
- 1 ½ cups blueberries
- 2 tsp. lemon zest, divided
- 4 tblsp. butter, melted
- ½ cup sugar
Instructions
- Preheat oven to 400 degrees.
- Grease the cups of a 12-cup muffin tin with butter.
- In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine.
- In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
- Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour. Set the batter aside for a minute.
- In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. Fold
- the blueberries into the batter with a large spatula. Stir very gently and only enough to
- fully mix in the berries.
- Spoon the batter into the prepared muffin tin.
- Bake on a rack in the middle position of the oven for 20 minutes or until golden brown on top.
- Remove from the oven and let sit while you prepare the topping.
- Melt the butter in a small pan.
- Put the sugar and remaining ½ tsp. lemon zest in a small bowl. Mix the sugar and lemon zest together well.
- Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.
- Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.
- Place muffins on a rack to cool completely.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
–Recipe adapted from the “Iroquois Hotel Blueberry Lemon Muffins” published by
The Seminal http://seminal.firedoglake.com/diary/57042
Other great blueberry muffin recipes:
-
Blueberry Muffins on Simply Recipes
-
Alton Brown’s Blueberry Muffins on Food Network
-
Blueberry Muffins from Martha Stewart’s Baking Handbook
-
Cinnamon Blueberry Muffins at Epicurious
Hi,
Thanks for sharing this. I have some frozen blueberries that I picked to try this lovely recipe. -Tien
Two of my favorite things together, blueberries and lemon. I grew up not to far from Mackinac Island. It truly is a step back in time. If you haven’t been, you must go.
Great minds think alike! I have a blueberry breakfast cake recipe in the wings just waiting to be posted :) These look awesome!
I could just reach out and grab one right now. The touch of lemon would make these muffins the perfect compliment to a cup of hot tea. Thanks!
Miss P
Beautiful delicious looking muffins, love the flavors!
These muffins are as good as they look. I was fortunate enough to sample them and can vouch for their delicious goodness.
All you had to say was ” muffins” and I was hooked. I just happen to have a few cups of fresh blueberries looking for a good idea. Now I have one, thanks.
I was just contemplating what I want for breakfast… And nothing sounded good until I saw these. And now I only want these!! They look delicious :)
These look really good. I, also, have been on the lookout for a good blueberry muffin too. Thanks for passing these on.
RisaG
I made these, and they’re delicious!!! I’ll add more lemon next time. Thanks for the recipe!
I made these today and I actually didn’t care for them. I changed it to a little more then 3/4 cup of sugar because 1/2 cup sugar is way too little, and it is still too plain. I also added more lemon and cannot taste any lemon in them still.
That’s odd since these always turn out great for me. Great lemon taste and plenty sweet for us. Too bad you didn’t care for them.
I loved these! In fact, I am part of a challenge this month at Mom’s Crazy Cooking, where you have to find a blueberry muffin recipe by a fellow blogger and try it out. I’d love for you to come check out my post: http://www.happyhourprojects.com/2012/04/blueberry-lemon-muffins.html. (I linked back to you!)
Thanks for sharing, these were fantastic. :)
Did not care for this recipe at all…too much salt, too little sugar and baking soda? I questioned it, as all of my muffin recipes usually use baking powder…should have gone with my instincts…I could taste the salt and baking soda so strong. This recipe is faulty…the flavour is so terrible, I threw them all out!!
So sorry you didn’t like the recipe, Jacqui. I’ve made it many times and we always enjoy it. It’s from a hotel on Mackinac Island and all their diners rave about them as well.