Lemon Blueberry Muffins Recipe

These are the muffins I grew up with as a child. I fondly remember the smell of these treats as they baked in the oven at the cottage in the thick of summer. We’d pick fresh blueberries and devour the entire lot of them in one sitting. Best slathered in lemon curd or mascarpone cheese. It’s best to sprinkle a bit of sugar onto the muffin batter before you pop them in the oven. You can also supplement other berries but most bleed into the batter so be sure to incorporate them into the batter gently.

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1 3/4 cups all purpose flour

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

1 cup blueberries

1 egg

1 cup milk

1/2 cup melted butter

1 lemon, juice and zest


Stir together dry ingredients and add blueberries.

Combine egg, milk, melted butter, lemon zest and juice. Stir into flour mixture and berries, stirring just to moisten. Do not beat.

Fill greased muff cups and bake at 375 F for 20 minutes.

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  1. I’m new to baking and sourdough. I am doing my first starter ever! I was hoping to make some of the lemon blueberry muffins from my sourdough discard. Your recipe said that it was for that but it didn’t go into any directions on actually how to use it in the recipe. Being so new to baking, I definitely need step-by-step. It was unclear how to actually use the discard with being an inexperienced baker. 😕🤔 suggestions?