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Very Blueberry Muffins

User Rating 5 Star Rating (1 Review)


A portion of the blueberries is mashed, to make these muffins very blue.


  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 teaspoon finely grated lemon peel
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups blueberries
  • 1 cup plus 2 tbsp cake flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup chopped pecans, optional
  • Topping:
  • 1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg


Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt. Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8 paper lined muffin cups.
Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
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User Reviews

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 5 out of 5
Sooooo good!, Member charlot79

These muffins are amazing. So moist, and I love the lemon zest (I didn't have enough lemon rind for a teaspoon-full, so I added lemon juice & rind from half a lemon). The only thing is, the recipe falls a little short quantity-wise. It makes enough batter to fill the pan, but the muffins are a bit on the small side. Other than that, the recipe is amazing. So fluffy too! Definitely a keeper.

4 out of 6 people found this helpful.

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