Lemon Blueberry Muffins

Well, here in Kansas we seem to have gone from cold and wet weather to really warm and humid weather that seems to be announcing "Summer is here!"  I'm not complaining.  I would much rather have 95 degree days than 30 degree days.  Earlier this week, I made a stop at Scooters, which is a coffee shop that I love, and they had a sign for a lemon berry muffin.  With Ben having a peanut allergy, we never get food from these places, so I went home on a mission to recreate this with what I had in my fridge.  They turned out AMAZING and reminded me of the lemon blueberry scones my mother used to make when we were growing up.

Lemon Blueberry Muffins with a Lemon Glaze



1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup fresh or frozen blueberries
2 cup flour
1/2 cup milk
1 tbsp lemon juice
1 tsp grated lemon peel



1/2 cup powdered sugar
1 tbsp lemon juice


Heat oven to 375.  Grease muffin tin.
Mix butter until creamy.  Add sugar and beat until pale and fluffy.  Add eggs 1 at a time, beating after each.  Add lemon peel, lemon juice, vanilla, baking powder, and salt and mix well.
Add half of the flour and half of the milk and mix on a low speed then add the rest of the milk and flour and mix again on a low speed.
Fold in the blueberries.
Spoon the mixture into the muffin cups and bake 20 to 30 minutes, until golden brown and springy to the touch.

Mix the powdered sugar and lemon juice in a small bowl.  Drizzle over warm muffins and serve.

I put the leftovers in the fridge because they do taste good cold too.


Megan said…
OOOOO. These look super yummy!
Liz said…
Thank you! They are super yummy. You should definitely give them a try.
rebecca said…
I realize this is a super old thread, but I found your blog through Pinterest. We totally live in the same town! Unless Scooters is a franchise which I doubt. Since blueberries have been on sale at Dillons I have been looking for recipes. Thanks for sharing this one, it looks great.

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