Lemon Blueberry Muffins
aka Grandma Corrie Muffins.
Family Traditions
The first year I was married, my husband’s grandfather sent me a stack of recipes that were in Grandma Corrie’s recipe book. There are a few that I have yet to try, but Corrie’s Super Blueberry Lemon Muffins were an instant favorite. The first time we tried this recipe was with my husband’s youngest siblings. He’s one of 7 kids, and his sister and baby brother are 16 and 18 years younger than us. So they were just barely teenagers at the time. We had them over for a sleep over and in the morning….Grandma Corrie muffins.
Now I continue to create these muffins with our two kids. One likes mixing in the blueberries and the other likes dipping the muffins in the butter and sugar.
Mix it all up
I will admit, I know you are supposed to mix the dry ingredients first on all recipes, but this is pretty much the only recipe that I follow that rule. After the flour, sugar, salt and baking powder, lemon rind is the touch that makes these muffins super. Don’t forget to save the lemon after grating on the small side of the box grater. The lemon juice gets used for the delicious topping
Fresh or Frozen
Grandma Corrie’s recipe leaves the option for either. And of course the season may dictate fresh or frozen. (Canned is also an option, but I haven’t tried it yet). Over the years I have tried both and I actually prefer frozen. Fresh blueberries tend to get a bit mushed during the stirring process. The frozen blueberries just taste a bit better (side note: frozen blueberries are a perfect toddler treat). Fresh or Frozen be sure to stir only just enough to get this blend together.
Not so exact
I am type B. Yeah looks good enough. So 3/4 full on the muffin tin cups. I’m not too precise. So yes, the muffins are all different size, it’s ok. So grease up that pan, grab your favorite spoon and plop in a scoop.
Top it off!
The best part: a lemony, buttery, sugary top. All the lumpy imperfection of my plopping looks deliciously golden brown. Melt a stick of butter in one bowl and squeeze in the juice of your lemon (I usually only use half of the lemon). In a second bowl, add a 1/2 cup of sugar. After a brief cooling moment, dip the tops into the melted lemon butter and then into the sugar. Delicious! Enjoy!
Prep Time
10 minutes
Cook Time
20 minutes
Serves
12
Ingredients
- 2 cups flour
- 1/2 cup sugar, plus 1/2 cup for topping
- 2 tsps baking soda
- 1/2 tsp salt
- rind of one lemon, plus juice
- 1 egg
- 1 cup milk
- 1/2 cup butter, plus 1/2 cup for topping
- 1 cup fresh, frozen or canned blueberries
Steps
1
Mix together flour (2 cups), sugar (1/2 cup), baking powder (3tsps) and the rind of 1 lemon.
2
In a separate bowl, beat 1 egg.
3
Add to the bowl the egg: add milk (1 cup) and melted butter (1/2 cup). Add wet ingredients to dry ingredients and stir until just mixed.
Add blueberries (1 cup) and just mix.
4
Fill greased muffin pan cups to 2/3 full. Bake at 425 degrees for 20 minutes.
5
Top it off! Melt 1/2 cup of butter in one bowl. Squeeze 1/2 of the lemon into the melted butter. Put 1/2 cup sugar in a separate bowl. Dip the muffin tops in the lemon butter and then into sugar. Enjoy!