a blueberry lemony morning

Although I wish I could say that I woke up early this morning and decided to whip up a batch of muffins, that would be a total lie. So here's the truth - I opened a bottle of red wine last night and by glass three, making muffins was like the ONLY thing I wanted to do. So around 9pm, more than a bit tipsy, I whipped up a batch of muffins! I will say that I was thinking of doing it for the last couple of days because I had a ton of fresh blueberries that I wanted to use up but, end of the day (literally), I made these on a tipsy late night craving. Now, as I mentioned before, I used to own a bakery and it's like my thing guys. Sooo, tipsy or not, I could make these while impaired. I would recommend that you bake them sober but definitely do try these. I have a confession - I am not a huge fan of blueberries on their own BUT, blueberry lemon in a muffin? YES.

It's like sunshine in your soul. Fresh, tart and summery. These are gluten free as well but you could easily use all purpose flour versus the gluten free 1-to-1 flour that I used. As a matter of fact, that is how I will write up the recipe and you can certainly use the gluten free flour like I did. These are soooo good guys...freshly baked out of the oven while you are a bit sloshed, was like everything. The best part is that you can make this batter and freeze it. Let it come to room temperature and scoop out however many you want so that they are always freshly baked. Orrrrr bake them the night before so that you can warm them up for a few seconds in the microwave the next morning and slather with some butter and wolf down with your morning coffee. Both work and work well!

Blueberry Lemon Muffins


1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 tsp vanilla extract

2 cups flour (I used gluten free 1-to1 flour)

1/2 tsp salt

2 tsp baking powder

1/2 cup milk (I used 2% but whole milk is fine)

1/2 cup mashed blueberries (I used fresh but you could use frozen)

1 lemon

1 1/2 cup whole blueberries (also could use frozen)

sugar, for dusting on top (optional)


  1. Preheat the oven to 400F.

  2. Cream the butter and sugar until it is light and fluffy. You can use a stand mixer but I just used a large mixing bowl and whisk.

  3. Add the eggs one at a time and whisk after each.

  4. Add the vanilla and milk and mix well.

  5. Sift in the flour, salt and baking powder. Whisk gently so that everything just comes together. Some pockets of flour is okay at this point. Not okay is overmixing it!

  6. Take the mashed blueberries and add the zest of the lemon to it. Squeeze 1 Tbsp of lemon juice in there. Mix it up and add it to the batter. Add the rest of the whole blueberries to the batter as well. Gently use a rubber spatula and folding in the blueberries to the mixture. Any flour pockets that you have at this point will get mixed in.

  7. Line a 12 cup standard muffin pan with cupcake liners. Spray the top of the pan lightly with oil so that they muffin tops don't stick.

  8. Fill the pan to the top of each of the liners. One full scoop from a regular sized ice cream scoop works beautifully so that all the muffins are the same size.

  9. Sprinkle the tops of the muffins with sugar - be generous to get a crunchy top!

  10. Put the pan in the oven, then immediately reduce the temperature to 375F and bake for 25 to 30 minutes depending on your oven. Check at the 20 minute point with a toothpick so that you don't accidentally overtake them. The toothpick should come out clean if they are done.

  11. Take muffins out of the tin and onto a cooling rack.

Wait until they cool a bit before eating...I made it to the 15 minute mark and that was that. I like to slather a bit of salted butter on mine while they are warm but you do you. You can store these uncovered in a cool dry place for a day.


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