Blueberry and Lemon Muffins

I was craving blueberries and lemons at the same time when I came up with these.

Actually, I’m lying, I really just wanted to fill my loft with the wonderful aroma of muffins.



















Okay guys, I have been really struggling these past couple of weeks with eating breakfast. Yea I know I gave you guys a bunch of delicious breakfast recipes of mine but I can’t eat that stuff everyday. I have to think about my body a bit. I try to live by the 80/20 rule where 80% of the food in my diet or healthy and 20% of the meals I eat aren’t so much. Anyway, back to me struggling with breakfast. I am tired of eating cereal, oatmeal, and yogurt. In fact, I am just about tired of eating most cold breakfast items. So, I decided to make some muffins to help me out while I’m going through this rut.



















Now I know what you are thinking, these muffins aren’t necessary healthy for me either, right? Right. But it sure does beat eating nothing or a handful of chips for breakfast. I know I’m horrible. I get like this sometimes where a certain meal doesn’t sound good to me and certain foods are gross. I am going through that with meat too. I bought these Private Selection seasoned and flavored beef patties from Kroger this past weekend that I sampled and tried to eat one tonight and I couldn’t finish it. But it was so good when I sampled it. I am not going to eat these muffins everyday until I figure something else out. Trust me. But they sure do smell good and you will never believe how great a combination of blueberries and lemons are together. The tartness of the lemons and the sweetness of the blueberries really work very well together. Also, I don’t know if you have noticed or not, but the colors blue and yellow are very pretty together.



















Blueberry and Lemon Muffins

Blueberry and Lemon Muffins


  • 2 1/4 c. sugar
  • 1/2 c. vegetable oil
  • 1 tbsp. lemon zest
  • 1 stick butter, melted
  • 4 large eggs
  • 1 tbsp. vanilla extract
  • 1/3 c. freshly squeezed lemon juice
  • 5 c. flour
  • 1 tbsp. baking powder
  • 1.4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1/2 c. vanilla yogurt
  • 1/2 c. sour cream
  • 2 c. blueberries
  • sugar for dusting on top


  1. Preheat oven to 350 Degrees and line a 12 cup muffin tin with cupcake liners and set aside.
  2. In a large bowl, blend the sugar with oil and butter, Add the eggs in one at a time, then add the lemon zest, lemon juice, and vanilla extract. Carefully blend in a cup of flour a cup at a time. Once the flour is added, add the baking powder, soda, salt, and buttermilk. Muffin batter should be creamy. Fold in the yogurt and the blueberries.
  3. Using a large ice cream scooper, scoop in the batter into the prepared cupcake pans. Dust the top of the muffins with sugar and place in the oven for 15-17 minutes. Let cool for 5 minutes before removing from the pan.


  1. Snicky says

    Thank you for the fabulous recipe! The muffins are fantastic! I only had a handful of blueberries, so I used frozen blueberries and raspberries. Delicious! I also halved the recipe and got about 16 muffins, which was perfect for us. Thank you for sharing!

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