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Blueberry-Lemon Muffins Recipe

Blueberry-Lemon Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on September 06, 2008

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    The prep time of 15 minutes is a joke. It took me 45 minutes to get these in the oven. These muffins were edible, but certainly not great. I won't make them again. Thankfully they have a decent amount of blueberries, as that's the only taste they have - they are otherwise extremely bland. I also don't care for the cake-like texture. I followed the recipe exactly, but I'd recommend doubling the lemon zest if you want to taste the lemon. I'd also add some cinammon to boost the flavor.

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  • on July 13, 2008

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    The recipe is easy to prepare and the lemon zest adds the perfect flavor combination with the blueberries.

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  • on September 09, 2007

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    I thought these were good basic muffins. Nothing to die for but we ate them all and thought they were pretty good.

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  • on September 05, 2007

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    I went a head and made these even though they only had 4 stars. My kids love blueberry muffins and lemon so I thought these might be a new hit. My son hated them, my daughter thought they were ok. My husband and I were not thrilled with them. Will not make again.

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  • on August 18, 2007

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    The batter is delicious and the muffins came out beautiful and delicious! Great recipe!

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  • on July 28, 2007

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    I am a fairly advanced cook, followed this recipe almost exactly (I added a tsp of zest, because my husband loves lemon and blueberry, and used really good, fresh ingredients, but these are the worst muffins I have ever made. They have no blueberry or lemon taste, and the flour tastes totally raw. I even cooked them longer than the recipe states, because they were so pale and I wanted them golden brown, but they are still pale and flavorless. They are so dense, they are like little bricks - the texture is like very dense poundcake, only it doesn't taste as good! The only distinct taste is the nutmeg, which cuts through all the other ingredients. I worked in a coffee shop/bakery for 3 years and baked muffins from scratch almost every morning, so I know what I am doing. I don't know where these went wrong, but I would definitely suggest any other recipe than these! I am bummed, because I wasted fresh picked Maine blueberries on muffins that will probably be eaten by the dog!

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  • on June 28, 2007

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    I used 2 full cups of blueberries instead of 1 1/2. Figured can't go wrong with more fruits in this recipe. It's fabulous!

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  • on December 22, 2006

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    I decided to make muffins out of cinnamon apple instant oatmeal. So I left out 1/2 cup of flour and used 2 packages of oatmeal and and baked for 23 minutes and I love them. I am not much of a baker and I was a little surprised when my hot melted buter formed lumps with my cold milk and would have liked a warning in the recipe. But it was pretty easy

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  • on May 17, 2006

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    I, also, added fresh raspberries along with the fresh blueberries. In addition I blended the melted butter into the flour mixture, cutting it in to blend thoroughly. Then, added the egg/milk mixture to the dry ingredients. I also used wheat flour in combination with unbleached flour. I also folded in 1/2 cup low-fat granola and 1/4 cup chopped walnuts. This made 18 delicious, muffins with a little added flavor.

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  • on May 09, 2006

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    I have always wanted a muffin recipe that would turn out moist, flavorful, and somewhat good for you. I found it! I mixed blueberries and rasberries because I didn't have enough and my family couldn't stop eating them. I will make more next time.

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