After a few spring like days here in Portland I have a definite case of Spring Fever. And with Spring Fever comes a longing for lemons. Lemons and Spring just go together and so do lemons and blueberries – yum!! But a lemon blueberry muffin? Even better!
Today’s muffin is a result of my brief case of Spring Fever (Spring has now left the NW and the gray skies and rains are back)
I played around with this muffin recipe a few times to get the texture just right. The first attempt was just a little too dense but the second one was just right. The addition of some oil to the batter makes for a lighter, moister muffin.
And I have to say I think they were just darn pretty so I got a little carried away with my camera and picture taking.
The addition of a little nutmeg and lemon zest into the batter gives the muffin a wonderful flavor and then it is topped off with a lemon glaze. And of course those blueberries don’t hurt either!
- 1 1/2 C flour
- 3/4 C sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1/3 C vegetable oil
- 1 egg
- 1/3 c milk
- 1 C fresh blueberries
- 1 Tbsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1/2 C powdered sugar
Bake at 400 degrees for approx. 20 minutes
Mix together flour, sugar, baking powder, salt, nutmeg and lemon zest
In another bowl mix together oil, egg and milk
Add liquid into flour mixture and mix until just combined
Gently fold in blueberries
Fill lined or greased muffin tins
Bake and cool
When muffins are almost totally cooled, just slightly warm drizzle with glaze
Combine lemon juice and powdered sugar together until a good consistency to drizzle with
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