Lemon Blueberry Muffins with Lemon Butter Topping

It's berry season - strawberries, blueberries, blackberries - they're all over the grocery stores. I'm looking forward to them being ready for harvest around Saskatchewan!

In the meantime, we buy them at the grocery store & make lots of favourite goodies... like these!

Lemon Blueberry Muffins with Lemon Butter Topping  {Print Recipe} adapted from The Best of Bridge

makes 14 muffins

Blueberry Lemon Muffins:

2 cups flour

1/2 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

rind of 1 lemon

1 egg

1 cup milk or buttermilk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

Preheat oven to 375º. Spray muffin pans with non-stick spray.

Mix dry ingredients & lemon rind in a large bowl. Beat egg in medium bowl; add milk & butter. Add egg mixture to dry ingredients. Stir until just mixed (Batter will be lumpy). Stir in blueberries. Fill muffin pans 2/3 full. Bake for 20 minutes or until the muffins test done.

Lemon Butter Topping:

1/2 cup melted butter

2 Tbsp. lemon juice

1/2 cup sugar

Combine melted butter & lemon juice. Measure sugar in separate bowl. Dunk tops of slightly cooled muffins into lemon butter & then sugar. 

These are some of the best blueberry lemon muffins we've ever tasted! 

You'll want to give them a try for sure!

More muffin goodness from my recipe box:

Jam-Filled Cinnamon Doughnut Muffins

Banana Bran Muffins with Apricot Butter

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