Tag Archives: muffins

Lemon Blueberry Muffins


“Mom, a muffin is sort of like a little cake, right?” This is what my 6 year old son asked as he took one of these sweet little muffins. Yes, they are very much like a little lemon cake with some blueberries in it and they are fabulous. Also, quite easy to make. Your breakfast table will thank you for it.

I used frozen blueberries here. Dropping them into the dry mixture allows each berry to be coated so they don’t clump together. When I stirred the dry in with the wet ingredients the frozen blueberries created a lovely lavender hue in the batter.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen.
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • Finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice

Preheat the oven to 375°. Butter a standard 12-cup muffin pan or use paper liners like I do. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.

Spoon the batter into the muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.

all gone

all gone


Adapted from Food & Wine August 2005


Banana walnut muffins

Bananas in my house seem to have two states of being: greenish with a hint of yellow or brown and slimey. There is a brief period which can be measured in hours where they are yellow with brown freckles but if you don’t look quickly they go dark. What to do? Bake them!

There are some baked goods in this world that are great gluten-free and some…not so much. Luckily, these muffins are delicious if you bake them with gluten-free flour and not dry at all. The banana keeps them moist without being mushy. They also work well with regular flour.


  • 1 ½ cups all-purpose flour/gluten-free flour
  • 1 tsp xantham gum  but only if using gluten free flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1 ¼ cups mashed ripe bananas
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • ½ cup (1 stick) butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1 cup chopped walnuts


Preheat oven to 350. Line muffin tins with paper liners.

Stir flour, baking soda, salt and nutmeg into a large bowl. Add xantham gum if  necessary. In a medium bowl mix bananas, sugars, melted butter, milk and egg. Mix the wet ingredients into the dry ingredients. Fold in ½ the nuts. Spoon the batter into muffin cups to half full and sprinkle with nuts. Bake until golden brown and the toothpick comes out clean. About 20 minutes.  Cool on a wire rack.