Blueberry MuffinsConfession: I’ve blogged about these muffins already. No use in hiding it since you might go back and see the double repeat.

Yes, it’s a forbidden act under the food-blogging rules. But I re-made them, took much better photos, and just had to share them with you. I’ve learnt so much over the past year of blogging and so I changed a few things and techniques.

Blueberry Muffins

I love blueberries. I almost made blueberry waffles this morning but, decided to do a grilled cheese sandwich instead…(then attempted to justify my laziness by saying I would be baking later on and didn’t want to intake too much flour…yeah right). Blueberry Muffins This is the recipe that made me love blueberries. I’ve used it several times and I’m still in love with it. Packed with delicious blueberries and a lemon based cupcake batter it’s a great contrast. My favourite part is sprinkling sugar on top for a perfect crunch when biting into the muffins.

Well, 2nd favourite part. My favourite part is eating them, obviously.

Blueberry Muffins

Burstin' Blueberry Muffins

Preparation 12 min Cook Time 30 min Serves 12     adjust servings

Lemon-Blueberry Muffins This makes 12 muffins


  • 1/2 cup unsalted butter, room temperature
  • 2 tsp. lemon zest
  • 1 cup + 1 tbsp sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups cake flour
  • 2 tsp. baking powder
  • 11/2 tsp. kosher salt (I used regular salt)
  • 2 cups fresh blueberries (If frozen remember, don't let it thaw first)
  • 1/2 cup milk


  1. Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour and sift the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
  4. Grease a muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — to the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving. - I did around 7 minutes, honestly don't think it matters if you give or take 5 minutes. I love eating them hot!


 Blueberry Muffins

If you enjoyed these fruity muffins, you’ll love these Apple Streusel Muffins! 

Apple Streusel Muffins

Or these Banana Nut Chocolate Chip Muffins!

Banana Nut Chocolate Chip Muffins

Or these Streusel Filled Orange Cranberry Swirl Muffins with Orange Glaze!

Cranberry Muffins

Check out all my muffins and cupcakes recipes!

Blueberry Muffins

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  1. Galexi Cupcakes says:

    Rules were made to be broken, and if your gonna break the rules to make such deliciousness then its okay, trust me!!! Love the way the blueberries pop on these cupcakes! Soooo good.

  2. Sinful Sundays says:

    Yum! I love that crunchy sugar top on muffins too. These look great!

  3. Kimberly says:

    The blueberries look so scrumptious in the pics. I'm glad you reposted this because I'm a new reader and these look too good not to make asap:)

  4. Jessiker says:

    Jackie – Thanks so much! Wish I had one now!

    Sinful Sundays – yum! Thanks!

    Kimberly – Thanks Kim! You should try them out they won't disappoint 🙂

  5. Half Baked says:

    Looks delish! Definitely worth the second post!

  6. Jessiker says:

    Half Baked – Thank you so much!!

  7. Stephanie says:

    These were really delicious! The cake flour made them soft and obviously, more cake-like than your average bakery style muffin. I love the flavor the lemon zest added and how fragrant they turned out…thanks for sharing this recipe!

  8. Jessica, I SO wish I has one of these for breakfast right now! I love those bursting blueberries–the title totally fits. Also, I think it’s totally okay to revisit old recipes, especially if they look this awesome 🙂

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