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Blueberry Lemon Muffins Recipe

Blueberry Lemon Muffins

Recipe Courtesy of Cathy Lowe

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on March 24, 2013

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    In the past I have trusted Food Network recipes. No longer. I wish I had read these posts. I thought 2 T of baking powder sounded too much but I gave experienced recipe writers the benefit of the doubt. I knew there was an issue w the lemon juice because while it was in the ingredient list it was not in the directions. They have been in the oven 30 mins right now and still aren't finished. I hope they are edible. I do not take lightly to wasting two sticks of butter and 2 cups of blueberries in this economy.

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  • on January 14, 2013

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    The ingredients are great, but the recipe is off. First, you should use one cup of blueberries as opposed to two (though you can top off the muffins with blueberries after you scoop the mix into the tin. Second, it's TEASPOONS and not TABLESPOONS of baking powder. I used 2 teaspoons and they puffed up nicely. The end result is a decent flavor, but mine smelled like butter instead of muffins. Watch the butter. Overall, good stuff if you're careful!

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  • on July 11, 2011

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    The muffins are VERY yummy! HOWEVER! They look AWFUL! Luckily I don't read all of the instructions and follow the ingredients listed in the ingredients section and not in the directions section. I think there are far too many blueberries and not really sure about the other ingredients but something is wrong with this recipe and really wish it would be fixed. The taste is fabulous but I could do without the gooey bottom and flat top, and the sinking in the middle.

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  • on July 10, 2011

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    This is a delicious muffin, but I'm not sure about the butter, I found that the butter just oozed out and burned on the muffin tins. The topping sank to the middle of the muffin too. When they were done cooking I thought these were flops, but to the contrary, they were really tasty. I may try this as a bunt cake or a pound cake because the muffin tin thing is just too messy. I would love to serve this to company, but not as a muffin.

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  • on June 20, 2011

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    This recipe needs a proofer. The measurements and the directions don't match up. Not to mention the lemon juice is not even mentioned in the directions, not sure when it was to be added. Its a good recipe idea, it just needs some tweaking and if you are confident in the kitchen you can probably figure it out if you are not then good luck your muffins are gonna be weird.

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  • on February 27, 2011

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    This recipe needs to be re-written. Does anyone preview before publishing?? I knew 2 T. of baking powder seemed excessive so I re-read the ingredients which I am glad I did. Also, there is nowhere that states when to add the lemon juice. The vanilla should be added with the wet ingredients, not the dry. I omitted the topping and made them without it. They turned out okay. Not overly sweet. I would add a little more sugar next time if making them without the topping.

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  • on February 13, 2011

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    I think I t will tast good .

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  • on February 10, 2011

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    VERY tasty. I just pulled them out of the oven and am eating one now. Didn't put the lemon zest in the topping as I missed that (it's in the batter but Yu~um!

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  • on February 08, 2011

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    The muffins I made were turned out great. I altered the recipe a little by adding a little bit more lemon and they were delicious.

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  • on August 14, 2009

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    I wished that I'd read the reviews first - they were flat as pancakes - didn't brown - and was gooey!

    I wasted 2 cups of fresh blueberries :( I"ll read reviews first.

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