Lemon-Blueberry Mini Muffins

July 24, 2014

July 15, 9:30 PM - Something clicked in my head and in a few minutes I was scurrying to the kitchen, measuring flour and baking powder, and then zesting a lemon. I suddenly, impulsively decided to bake muffins.

We had leftover lemons from last Sunday's shrimp dish and I just got a big box of fresh, sweet blueberries from the grocery. For some reason, I was craving for something filling but not overly sweet, and all the pieces just clicked together, like a puzzle. I already knew what I wanted to bake for that week and muffins were not on the list. But it was one of those nights when I just HAD TO do it - no second thoughts, no reservations, just a baking frenzy to instant gratification.

My fascination with lemony desserts started a few months ago. MC and I were on our usual Starbucks afternoon break and the crew were passing around samples of cakes and pastries. One of them was this piece of soft, tangy, buttery pillow of sunshine. I fell in love. The cake went so well with my coffee and even with coffee aside, I couldn't not have it in my life. So immediately after that, I looked for a recipe online. I found one that I liked and I set out on a baking mission. Before midnight that night, I had bright yellow cups of delight. (Hmm, rhyming.) As if all the stars lined up for me and my new love, the recipe delivered and I hacked the Starbucks Lemon Loaf in muffin form.

Fast forward to Tuesday night... I knew I had a good recipe for lemon muffins but I was having mad baker tendencies - I wanted to experiment. So I added blueberries and cut the amount of sugar that the recipe called for. I also used my new mini muffin pan so I ended up with cute, bite-sized pieces of lemon-blueberry goodness.

The texture of these muffins is more cake-like than dense - soft, moist, and buttery, pockmarked with generous amounts of sweet blueberries, the flavors rounded out by the sweet-tangy lemon glaze. Ridiculously MELT. IN. YOUR. MOUTH. I kept popping these muffins for breakfast the next day that my T25 workout that morning just went poof. Because I cut the amount of sugar, the color did not turn golden brown, well that's my theory. Maybe next time I'll use brown sugar instead of white and see what happens. But then again, what it lacks in color, it more than makes up for in taste.

Lemon Blueberry Mini Muffins Print Recipe
Recipe adapted from Food.com, makes 30 mini muffins
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup soy milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • rind of 1 lemon
  • 1 1/2 cups fresh blueberries
For the Glaze
  • juice of 1 lemon
  • 1/4 cup granulated sugar
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating until creamy. Blend in milk.
  3. In another bowl, mix together flour, baking powder, salt and lemon rind. Pour into batter and stir to moisten. Fold in blueberries.
  4. Pour batter into greased mini muffin pan, filling each cup 3/4 full and bake for 9 to 12 minutes or until golden brown.
  5. While the muffins are baking, make the glaze. Combine lemon juice and sugar in saucepan. Stir and heat until sugar is dissolved.
  6. Once out of the oven, cool the muffins in the pan for 5 minutes. Remove from pan and place on a wire rack and while still hot, poke holes all over the tops with a toothpick. Spoon or brush the glaze over the tops.

As you can see from the second photo, I definitely need to figure out my food storage issues. Hehe. Because we now watch our weight and health/fitness in general, we try not to finish whatever baked stuff we have. Most of the time we give most of the sweets to friends but sometimes we end up with muffins that need to be stored; hence, I need to find better storage options.

You Might Also Like


Holy Grail Recipes

Like us on Facebook

Pink All-year round