Puckery Lemon Blueberry Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Puckery lemon muffins filled with bursts of blueberry and topped with crunchy sugar. Specialty baking items like lemon juice powder, lemon bits and blueberry jammy bits make these extra special, but the muffins are still good without them.
  • 2 cups unbleached all-purpose flour
  • ½ cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 scant tsp. salt
  • 2 tsp lemon juice powder (optional)
  • ½ cup unsalted butter, melted and cooled
  • ½ cup freshly squeezed lemon juice
  • finely grated zest of one lemon
  • 2 eggs
  • ½ cup fresh or frozen blueberries, dried blueberries or blueberry jammy bits
  • ½ cup lemon bits (optional)
  • Coarse sugar or pearl sugar for topping
  1. Preheat the oven to 400°F.
  2. Using a microwave, melt the butter in a large bowl and set it aside to cool.
  3. In a small bowl, whisk together the flour, sugar, baking powder, salt and lemon juice powder.
  4. Add the lemon juice and eggs to the melted butter and whisk well to combine. With a large spoon or spatula, stir in the lemon zest.
  5. Add the dry ingredients to the wet ones, stirring just until the mixture starts to come together but is still floury. Add the dried or fresh blueberries and the lemon bits and stir just until fully combined. Do not over mix or the muffins will be tough.
  6. Spoon into greased or lined muffin tins and sprinkle the tops with coarse or pearl sugar.
  7. Bake for 15-20 minutes, until the tops are just starting to lightly brown. Do not overbake!
  8. Remove the muffins from the oven and cool on a rack.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2011/11/puckery-lemon-blueberry-muffins/