Lisa’s Lemony Blueberry Muffins


Freshly made this morning for breakfast with Harney & Sons Paris tea. Lemon zest makes it tart, fresh blueberries makes it sweet, Demerara sugar on top makes it crunchy. Perhaps we can get Lisa to share the recipe here…Lisa?


• 6 tbs unsalted butter, room temperature
• ½  tsp finely grated lemon zest
• ¾  cup granulated sugar
• 2 eggs
• 1¾  cups all-purpose flour
• 2 tsp baking powder
• ¾  tsp salt
• ¾  cup milk
• 1½  tsp vanilla extract
• 1 pint fresh blueberries or frozen unsweetened blueberries unthawed
• 6 tsp Demerara sugar

Preheat oven to 375°. Spray 12 cup muffin pan with non-stick cooking spray

In the bowl of an electric mixer fitted with the flat beater, beat the butter, lemon zest, and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.

In a bowl, stir together the flour, baking powder, and salt. In another bowl, stir together the m ilk and vanilla. Add the flour mixture to the butter mixture in two additions, alternating with the milk mixture; stir with a wooden spoon just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed,no more than a few strokes. Take care not to break up the fruit. Do it overmix.

Divide the batter among the cups of the prepared pan. Sprinkle each muffin with ½ tsp of the Demerara sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unfold the muffins and serve warm or at room temperature.

Makes 12 standard muffins.


2 Comments Add yours

  1. Lisa says:

    Here’s the recipe. Enjoy!

    1. SCHOP! Girl says:

      On behalf of all blueberry muffin lovers, I say thank you Lisa! I am going to move it into the body of the post.

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