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A plate of lemon blueberry muffins with one muffin being cut in half and the inside showing.

Meyer Lemon and Blueberry Muffins

Delicious breakfast muffins made with Meyer lemons and plump blueberries.
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 18 muffins
Author: Hezzi-D

Ingredients

For the muffins:

  • 3 c. flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 c. 1 stick salted butter, softened
  • 1 1/4 c. sugar
  • 2 teaspoons Meyer Lemon zest
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 3/4 c. milk
  • 1/3 c. fresh Meyer Lemon juice
  • 3/4 c. fresh blueberries

Instructions

  • Preheat the oven to 400 degrees. Line 18 muffin cups with cupcake liners. Set aside.
  • In a medium bowl combine the flour, baking powder, and salt. Mix and set aside.
  • In a large bowl cream together the butter, sugar, and lemon zest. Mix well to combine.
  • Add in the eggs and vanilla bean paste and stir well.
  • Add half of the flour mixture to the sugar mixture and mix well. Add in the milk and mix until combined. Add the remaining flour mixture and mix until combined.
  • Fold in the Meyer lemon juice and blueberries.
  • Fill 18 muffin cups 3/4 of the way full with the muffin mixture.
  • Bake for 20-24 minutes or until the tops are golden brown. Remove from oven and cool 3 minutes then remove muffins to a wire rack to cool completely.

Notes

A Hezzi-D Original recipe