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Lemon Blueberry Muffins with lemons in bowl and blueberries on board

Lemon Blueberry Muffins

A quick and easy muffin for breakfast or afternoon tea.

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 large egg, slightly beaten
  • 1/2 cup milk
  • 1/2 cup canola or vegetable oil
  • 1/4 cup lemon juice
  • 2 cups flour
  • 1/3 cup granulated sugar
  • 3 tsp baking powder
  • 1/8 tsp salt,
  • 1 tsp lemon zest
  • 1 cup fresh or frozen blueberries, rinsed and drained
  • lemon glaze for drizzling, Note: See Recipe Below

Instructions

  1. Blend the egg, milk, oil and lemon juice together.

  2. Add the dry ingredients and lemon zest all at once to egg mixture.  Blend until just moistened.  Do not overmix.

  3. Gently fold in the blueberries.  Again, do not overmix.

  4. Spoon batter into 12 muffin cups.  Bake at 400 degrees for 20 minutes until golden brown.

  5. Allow to cool slightly and then drizzle on the Lemon Glaze. 

  6. Lemon Glaze:  Mix 1/2 cup powdered sugar with 1 Tbsp lemon juice.  Add additional juice if too thick.  Garnish with more lemon zest if desired.