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Blueberry Lemon Muffins

Blueberry Muffins with fresh blueberries from Buchan’s Blueberry Hill and a touch of lemon.

From Tricia Phelps, TLD Project Coordinator

Preheat Oven to 375 degrees


  • 2 cups all-purpose flourOLYMPUS DIGITAL CAMERA
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • ½ cup of melted butter (Shetler Family Dairy)
  • 2 large eggs (Old Hundredth Farm)
  • Zest of half a lemon
  • 1 tablespoon of fresh lemon juice
  • ½ cup of natural yogurt
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of fresh (or thawed) blueberries (Buchan’s Blueberry Hill)


  1. Line a 12-cup muffin pan with paper liners.
  2. Sieve the flour and baking powder into a medium sized bowl. Add the sugar to the bowl and stir with a spoon.
  3. OLYMPUS DIGITAL CAMERAPlace the eggs, cooled melted butter, lemon juice, lemon zest, yogurt, and vanilla into a large bowl and whisk together.
  4. Fold the flour and blueberries into the wet mixture. Don’t over-stir the batter.
  5. Divide the batter into the 12 cup cake liners.
  6. Place in the oven for 15-20 minutes.
  7. Use a toothpick to test if the muffins are ready. If it comes out clean, the muffins are done.
  8. Remove from the oven and leave to cool in the pan, before placing them on a wire rack.
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  in Authors, Recipes, Tricia Phelps