Blueberry-Lemon Muffins

IMG_3077When we were first married, and living in a 40’ trailer on 50 acres of land, I had to cope with a very limited kitchen.  Funny, but it was that limited space and equipment that taught me to make do, creating foods by hand, with a tiny propane stove, during daylight hours, as we lit with lanterns at night.  As we only had room for the bare essentials, I learnt early on to convert what ever I was making, to fit the few pans I had.

Muffins are best made by hand.  Mixers tend to over mix, making a densely crumbed muffin, instead of a one with an open crumb.  It takes so little time to produce a dozen yummy muffins. 

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2 T sugar

½ t cinnamon

¼ t nutmeg

2 c flour

Optional: 2 T ground flax for nuttiness

½ t salt

4 t baking powder

⅓ c sugar

1 egg

1 c milk

⅓ c canola oil

1 c frozen blueberries

Zest of a lemon


Preheat the oven to 400°

In a small bowl mix the 2T of sugar with ½ t cinnamon and ¼ t nutmeg.  Reserve for sprinkling on top of the muffins before they’re baked.IMG_3072


Whisk the flour, salt and baking powder (and flax if using) together in a bowl large enough to mix the muffins in.IMG_3061

IMG_3062Whisk in the lemon zest.

In another bowl, whisk the eggs until well beaten.

IMG_3065Add in the milk and oil, whisk until well combined.


Add the egg mixture to the dry ingredients.

Stir with a spoon until it is just combined.


IMG_3068Add in the frozen blueberries.

Stir until the blueberries are distributed evenly.IMG_3069

Spoon the batter into 12 prepared muffin tins.  I usually use paper liners, but didn’t want the used liners this time, as I was making them for the guys working outside.  So I’ve sprayed the tins with cooking spray.IMG_3071Sprinkle the muffins with about ½ t of the sugar & spice topping.


Bake in the center of the preheated oven for 20 – 22 minutes. Check with a toothpick to be sure they’re cooked through.  Just pierce the largest one through to the center, and away from any fruit. If batter’s still on the toothpick, they need another couple of minutes of baking time.

Let rest in the pan for 7-8 minutes before carefully removing to a rack to finish cooling.




1. Raspberry & Lemon: replace the frozen blueberries with frozen raspberries (make sure they’re separated from each other before adding.  If some are broken, that’s okay).  Sprinkle muffins with plain sugar prior to baking.

2. Apple & Cinnamon: replace the frozen blueberries with 1 cup peeled and chopped apple, and omit the lemon.  The pieces of apple shouldn’t be larger than ½”.  Toss the apples with 1 t cinnamon. Continue with recipe.

One Comment Add yours

  1. Jen says:

    I am going to make these tomorrow!! just got a bunch of frozen blueberries from the in-laws!:)

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