It was a special occasion when I would get to spend the night at my grandparents’ house. My grandma would make my favorite meal and after dinner was over, we would play cards until my bedtime. In the morning, she had a warm breakfast ready and waiting for me, usually some some type of muffin or sweet pastry.
These muffins were one of my favorites. Fresh from the oven, they are divine. Sometimes my grandmother would send me home with enough muffins to share with my family members, but I suspect she rarely did because she and my grandfather wanted to eat the rest. Haha!
I made these muffins for my kids last weekend. It was such a treat to see my kids enjoy these muffins as much as I do. You can make a lemon glaze, if you want to add more sweetness, or leave them plain. Either way, they are super easy to make and they freeze really well. That is, if you have any leftovers! Enjoy. xoxo
Lemon Blueberry Muffins
Prep Time: 10 minutes
Total Time: 40 minutes
2 ½ c flour + 1 T divided
½ c sugar
2 t baking powder
½ t baking soda
¼ t salt
1 ½ c buttermilk
⅓ c vegetable oil
Juice and grated rind of 1 lemon (2 T)
1 t vanilla
1 egg, lightly beaten
1 ½ c blueberries
2 T sugar
1 T lemon juice
Preheat oven to 375 degrees. Line a muffin tin with cupcake liners and set aside. In a medium bowl, add the blueberries and sprinkle with 1 T flour. Gently fold until the flour coats the blueberries. (This helps the blueberries not sink to the bottom and that your batter doesn’t turn purple.)
In a large bowl, using a whisk, beat buttermilk, oil, lemon juice and rind, vanilla, and egg. Add flour, sugar, baking soda, baking powder, and salt; fold until there are no traces left of flour.
Place batter in cupcake liners 2/3rds full. Bake 25-30 minutes or until golden brown and toothpick entered comes out clean. Transfer to a wire rack to cool completely. If you are using the lemon glaze, mix the sugar and lemon juice until the sugar is dissolved. Gently drizzle over the warm muffins.
Store any leftovers in an airtight container up to 3 days.